We have made a veggie version of the tradition lasagne. This one is full of nutrients and baked in a delicious cheesy sauce. It's a little lengthy, but so good, and you get heaps of meals out of it. Serves 10-12
Ultimate Veg Lasagne
9 Sheets lasagne pasta (you can make the pasta using 300g 00'Flour to 3 eggs)
20g Parmesan & Cheddar cheese (grated)
2 cups Milk
100g Cheddar cheese (grated)
20g Parmesan cheese (grated)
250g Frozen spinach
40g Parmesan cheese (grated)
200g Ricotta cheese
2 Tins Brown Lentils (rinsed thoroughly)
Saute' the onion, then add the frozen spinach and cook till all the liquid has evaporated.
Take it off the heat and add the parmesan and ricotta cheese, and feta and set aside.
Heat the butter and flour in a small saucepan, stirring until smooth (about 1 minute).
Gradually add the milk until the sauce begins to thicken.
Lower the heat and cook for another minute, then take off the heat and add the cheeses.
Stir until the cheeses have melted and you have a smooth consistency.
Spred 1/4 of the cheese sauce on your baking tray, then cover with lasagne sheets.
Spread half the lentils, followed by 1/4 of the cheese sauce
Spread all the spinach mixture on top, followed by another layer of lasagne sheets
Top with remaining lentils, then cheese sauce, and finally the remaining lasagne sheets.
Sprinkle with grated cheese and bake at 200°c for 35-40 minutes. Let it rest for 10 minutes before cutting.
Store in fridge for up to 3 days, or freeze for 3-6 months.