Grated mozarella or Parmesan
For the filling:
250g brown or green lentils
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
2 red peppers
250g mushrooms500ml tomato puree
Salt and freshly ground pepper
Instead of separate vegetables, you can also put mixed vegetables we get in the shop
For the bechamel sauce:
2 tbsp butter
2 tbsp maida
2 cup milk
Salt and pepper to taste
Boil the lasagne sheets in a pan filled with boiling water, salt and oil. Drain and keep aside.
To make the filling, cook the lentils in a saucepan filled with boiling water for 15-20 minutes, or until ready. Drain out the water and set aside.
In a pan, heat olive oil and fry the onion and crushed garlic. Add the celery and cook for few minutes, and then add the red peppers and mushrooms and cook. Alternatively, you can add in the mixed vegetables and season well with salt and pepper. Add the tomato puree and cook for around 15-20 minutes.
To make the sauce, melt the butter in a pan and add the flour. Cook till there are no lumps of the flour. Then add the milk and keep stirring till it becomes a medium thick sauce.
To assemble the dish, place two the three spoons of the filling as the bottom layer in an ovenproof dish. Pour in a little bit of the bechamel sauce and cover it with two to three sheets of lasagne. Repeat the process for as many layers as required and season the top most layer, above the lasagne sheets, with grated cheese. If needed, you can grate cheese over each layer.
Bake in a preheated oven, 180 degree Celsius, gas mark 5 for 30 minutes, or until browned on the top.
Serve and have fun :P!!