Roasted Vegetable and Lentil Lasagne

OK so Lasagne is hardly the most interesting meat free dish, but when you have five hungry (and somewhat fussy) eaters to feed it goes down a treat.

Put oven onto 220C then take a large roasting dish and fill with an assortment of veg – I used red pepper, mushrooms, onion, garlic, courgettes, tomatoes all cut into 2cm dice. Drizzle with olive oil, season well then place in the oven for about 40 minutes until tender and slightly charred. Leave to cool.

Meantime cook the lentils – I used about 3 handfuls of green lentils and boiled then in plain water until tender – 30 minutes or so. Else you could use a tin. Drain and add to the vegetables. Now add some herbs – basil or oregano or marjoram are all good.

To make the cheese sauce – melt a knob of butter and little olive oil in a pan. Add about 2 tablespoons plain flour plus a teaspoon of English mustard powder. Stir well and cook for a minute then slowly add milk mixing all the time to ensure no lumps. Keep stirring until the sauce thickens then add a good chunk of mature cheddar. Stir until melted then set aside.

Take a lasagne dish and layer the veg/lentil mixture then lasagne sheets, keep going until you use all the veg and end up with lasagne on top. Cover with cheese sauce and bale in oven for 35-40 minutes under brown and bubbling.

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