Tomato and Lentil Lasagne


120g Red Split Lentils
1 tbsp Olive Oil
120g White Onion
2 cloves of Garlic
400g Chopped Tomatoes
1 tsp Oregano
10 sheets Dried Lasagne
40g Margarine
40g Plain Flour
400ml Whole Milk
60g Mild Cheese


1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a baking dish with butter

2. Chop the onion and garlic

3. Heat oil in a large pan on a medium heat, add onions and garlic and cook for five minutes, until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, water and lentils and leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate saucepan, melt the margarine on a low heat. Once it has melted, stir in the flour, cooking on a low heat for 1-2 minuted. Gradually add the milk, stirring continuously bringing the milk mixture to the boil until thickened.

5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets and top with a layer of white sauce.

6. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes until pupping hot throughout and golden on top.