Special Lentil Lasagne

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 250 g whole wheat lasagna noodles, sheets (dry)
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 anchovies, chopped (more if you are brave)
• 5 garlic cloves, crushed (or to taste)
• 6 -8 button mushrooms, chopped finely
• 3 carrots, shredded
• 3 stalks celery, chopped
• 4 cups passata or 4 cups pasta sauce
• 1 eggplant, diced
• 2 zucchini, diced
• 800 g brown lentils (2 cans)
• 1/4 cup cheese, shredded (optional)
• water, if needed
• salt and pepper, to taste

Recipe

• 1 heat olive oil in pan and saute onion, anchovies and garlic 2mins or until onion is soft but not brown.
• 2 add mushrooms, carrot and celery, saute 2-3mins.
• 3 pour in passata and bring to a gentle simmer, then add zucchini and eggplant.
• 4 simmer 15mins or until all vegies are tender.
• 5 drain and rinse lentils then add to the sauce, stir and allow a few minutes for the lentils to heat through.
• 6 if sauce is too thick thin with a little water. season to taste with salt and pepper as desired.
• 7 start with a spoon of sauce, then layer lasagne noodles and sauce together, finishing with a layer of sauce.
• 8 if using cheese, you can use a little between each layer or just on top.
• 9 cover with foil and bake for 40mins or until noodles are soft. if using cheese on top uncover for the last 5 mins so that cheese is nice and bubbly.
• 10 stand five minutes then slice and serve with a nice green salad and garlic bread.