Veggie Lasagna

Ingredients:

(for the tomato sauce)

• 1 onion, diced
• 3 cloves garlic, crushed
• 3 carrots, diced
• 150g mushrooms, diced
• 1 tin lentils, drained
• 2 tins chopped tomatoes
• 2 veggie stock cubes
• 1 tbsp Worcestershire sauce

(for the white sauce)

• 100g butter or margarine
• 100g plain flour
• 1 litre milk

(for assembly)

• cheese, as much or as little as you like, grated
• about 20 sheets lasagna pasta, cooked

Method:

1. Fry off the onion until soft and gaining colour.
2. Add in the garlic and cook for a further 1 minute.
3. Add in the carrot and mushroom and cook until softened.
4. Pour in the lentil, chopped tomatoes, stock cubes and Worcestershire sauce. Mix and simmer for 30 minutes.
5. Taste the sauce and season as required.
6. While the tomato sauce is simmering you want to make the white sauce.
7. For the white sauce, place the butter and flour into a saucepan and keep stirring until it forms a paste.
8. Gradually add in the milk until it creates a nice thick sauce. Don’t add the milk in too much at a time as it will get lumpy.
9. Once the sauce has been simmering for 30 minutes and the white sauce is nice and thick, you want to start assembling.
10. Layer as follows: Tomato Sauce – lasagna sheets – white sauce – Tomato Sauce – lasagna sheets – white sauce – Tomato Sauce – lasagna sheets – white sauce – cheese.
11. Whack in a pre-heated oven on 200c until cooked through and the cheese is all nice and golden on top!
12. Enjoy!