This vegetable lasagne uses green lentils for a greater depth of flavour and is delicious with crusty bread.
Mix Ita herbs
1Thinly slice courgette and aubergine. Roughly crush or chop garlic cloves and gently fry in olive oil over a low heat.
2Add courgette and fry until partially cooked, about 5-10 mins.
3Add tomato purée, the 400 g of lentils and aubergine.
4Add herbs, black pepper and 2-3 pinches of salt to personal taste and gently cook over a low heat for another 10-15 mins. Put to one side.
5[White Sauce] Gently melt butter in a saucepan over a low heat, stir the flour into butter.
6[White Sauce] Add milk, stirring all the time until smooth. Keep stirring sauce and bring to boil, then keep stirring until sauce thickens.
7Place half of the courgette and aubergine filling in the bottom of the dish, add a layer of lasagne sheets and cover with half of the white sauce.
8Repeat a second time with the rest of the courgette and aubergine filling, lasagna sheets and white sauce.
9Sprinkle the grated cheese on top and a little more black pepper.
10Bake in middle of pre-heated oven at 180°C for 20 mins.