8oz Lasagne
½ Cup Water
1 stick celery sliced
1 medium onion sliced
1 small red pepper sliced
1 crushed clove garlic
¾ tin chopped tomatoes
8oz Gem lentils
1 – 2 teaspoons oregano
Salt and Pepper to taste
White Sauce Ingredients:
½ pint milk
1 ½ tablespoons flour
Salt, Pepper and Nutmeg to taste
Instructions
1. Heat the water in a pan and gently fry the
onion, celery, re pepper and garlic. After 5 minutes add the
tomatoes and cook for another 3 – 4 minutes.
2. Stir in the lentils with enough water to cover them and add
the oregano and seasoning. Bring to the boil and allow to simmer
for approx 15 minutes until the lentils are cooked.
3. Meanwhile in a saucepan mix the flour and milk and continue
to stir continuously until the sauce boils. Reduce heat and
simmer for 5 minutes,
4. Add salt, pepper and nutmeg and mix well.
5. In an ovenproof dish arrange alternate layers of lentil
mixture and lasagne finishing with a layer of lasagne.
6. Pour the white sauce over the top. Bake at 200ºC/400ºF/Gas
Mark 6 for approx 30 minutes.
