🍝 Veggie red lentil and spinach lasagne

Ingredients

• 150g Red lentils (rinsed)
• 2 Carrot (grated)
• 1 Courgette (grated)
• 1 Red pepper (finely diced)
• 1 Onion (chopped)
• 2 cloves Garlic
• 2 x 400g tins chopped Tomato (no added salt)
• 150g Spinach
• 1 tsp Oregano
• 500ml Cow's milk (whole)
• 30g Butter (unsalted)
• 30g plain flour
• 60g Cheddar (grated)
• 9 lasagne sheets dried
• 1 tbsp Olive oil
• 300ml Water

Method

1. Soften the onion, carrot, courgette and pepper in the oil for 10 minutes. Add the garlic and oregano.
2. Add the lentils, tomatoes and water and simmer for 20 minutes until thick and the lentils are soft.
3. Make a white sauce: melt the butter, stir in the flour, then whisk in the milk until thick. Stir in half the cheese.
4. Heat the oven to 190C (170C fan).
5. Layer ragu, raw spinach leaves, lasagne sheets and white sauce three times, finishing with sauce and cheese.
6. Bake for 35 to 40 minutes until the pasta is soft. Rest for 15 minutes before cutting.