Lentil, spinach & mushroom veggie lasagne

Name: Lentil, spinach & mushroom veggie lasagne
Total time: 1200 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 300 grams mushrooms; 250 grams puy lentils; 300 grams fresh baby spinach; 100 grams Cheddar cheese; 300 ml Whole or semi skim milk; 10-12 Lasagne sheets; 1 x courgette; 1 x diced tomatoes can or fresh (200 grams); Garlic cloves 2x; Italian herbs; 100 grams Butter; 50 grams Parmigiano Grated; 50 grams flour

Maryline @newcal

I had a huge bag of spinach that was no longer good for salads. After finding half a pack of lasagne sheets and puy lentils in the cupboard, I realised I could attempt a hearty lasagne with added protein. Throw in any other veggies you have left. I used courgette too.

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Ingredients

1h20 mins

6-8 servings

300 gramsmushrooms
250 gramspuy lentils
300 gramsfresh baby spinach
100 gramsCheddar cheese
300 mlWhole or semi skim milk
10-12Lasagne sheets
1x courgette
1x diced tomatoes can or fresh (200 grams)
Garlic cloves 2x
Italian herbs
100 gramsButter
50 gramsParmigiano Grated
50 gramsflour

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Steps

1h20 mins

1

Fry the mushrooms in butter until soft and browned then add courgette, garlic and spinach for a few minutes until wilted. Stir in puy lentils, diced tomatoes and a teaspoon of Italian herbs. Leave to simmer 10 minutes.
2

In a new pot, melt the butter and sprinkle the flour on a low heat little by little. Keep whisking whilst adding the milk to create a white sauce. Add salt and pepper to taste.
3

Get a lasagne baking tray and line it with a thin layer of red sauce. Then dip the lasagne sheets in water for 3 seconds and layer onto the tray. Add more red sauce with the vegetable and lentil mix followed by a small dollop of white sauce. Repeat this step 4-5 times for each layer. For the top layer add the remainder of the white sauce (a generous quantity) and sprinkle with the parmesan and Cheddar cheese.
4

Put the dish into preheated oven at 200 degrees for 45 minutes until browned on top. Serve with side salad.