Speckled Lentil and Spinach Lasagna

1 cup brown speckled (or Puy) Lentils
1 Vegetable Stock Cube
2 bay leaves
2 cup (16 fl oz) Water

2 tbsp Extra Virgin Olive Oil
1 medium onions, diced
2 cloves garlic, minced
250 grams mushrooms, chopped
2 stalks celery, chopped
1 can tomatoes
A few sundried tomatoes, chopped
1 tsp Thyme, ground
1 tsp Oregano, ground
2 tbsp Basil
Black pepper to taste

1 package Spinach (steamed fresh or thawed frozen)
8 sheets Lasagna noodles
250 grams Ricotta/Cottage Cheese,
2 tbsp Parmesan Cheese, grated

2 tbsp Butter,
30 grams Flour, whole grain
400 mL Milk
150 grams Cheddar Cheese

Grated nutmeg

Rinse lentils to remove dust and put int pan with water, bay leaves and stock cube. Bring to boil and simmer for 15-20 minutes or until just tender. Remove bay leaves.

Saute onions, garlic, mushrooms and celery in olive oil for about 5 minutes. Add tomatoes, thyme and oregano (or Italian seasoning) and simmer for another 5 minutes. Stir in lentil mixture, chopped basil and pepper to taste, remove from heat and cover.

Pre-heat oven to 180C/350F/gas 4.

Make a cheese sauce: melt the butter in a medium saucepan over a medium heat then stir in the flour and stir briskly until
bubbling. Gradually add the milk, stirring constantly until
the mixture is smooth and thickens. Stir in the cheese and season with a little salt and freshly ground black pepper and remove from heat.


Now grease a rectangular oven proof dish with a little butter or oil and arrange lasagna:


Put a thin layer of cottage cheese in base and top with spinach.
Layer noodles, cottage cheese and lentil mixture in two or three layers (depending on dish size) ending with lentil mixture.
Pour cheese sauce over top.
Sprinkle with grated parmesan and grated nutmeg.

Bake for approximately 30 to 45 minutes until top is golden brown and it smells wonderful.







Serving Size: 8 servings