Lentil and Spinach Lasagne


60g White Onion
1 Clove of Garlic
1 tsp Vegetable Oil
1/2 tsp Oregano
20g Tomato Puree
200g Chopped Tomatoes
400ml Water
100g Red Split Lentils
20g Margarine
20g Plain Flour
200ml Whole Milk
90g Dried Lasagne Pasta
30g Mild Cheddar
100g Spinach


1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Chop the onion and garlic

3. Heat the oil in a large pan on a medium heat, add the onions and garlic. Cook for 5 minutes until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, spinach, water and lentils. Leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate pan, melt the margarine on a low heat. Once it has melted, stir in the flour and cook on a low heat for 1-2 minutes. Gradually add the milk a little at time, stirring occasionally, 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 onto the top. Bake in the oven for 45 minutes until piping hot throughout and golden on top.