Instructions how to make vegetable lasagna

Ingredients to serve 6

2 tbsp olive oil.
2 cloves garlic chopped.
2 onions chopped. (For a more sweeter taste add more onion).
2 cups red lentils.
4 cups water.
2 medium carrots grated.
1 small broccoli or 1 bunch of greens, say chopped spinach.
1 box lasagna sheets.
375g grated cheese.
500g pasta sauce. (Raguletto or similar)
4 chopped fresh tomato's or 1 tin (420g) diced tomato's.

Instructions

Place 2 cups of lentils into large saucepan, add 4 cups of water and bring to boil.
Turn heat down to low, simmer and stir occasionally until cooked. (About 20 minutes).
Heat oil in large frying pan on medium temperature.
Add garlic and onions into the frying pan and stir for about 2 minutes.
Add cooked lentils.
Add the pasta sauce and tomato's and stir.
Add the grated carrots and chopped greens.
Simmer and stir for 10 minutes.
Preheat oven to 180C.
In a large baking dish, place bottom layer of lasagna sheet, followed by layer of lentil mixture, followed by another lasagna sheet, followed by a second layer of lentils....keep doing until you have two or three layers of lasagna sheets with the lentils in between. The final layer on top will be lentils.
Spread a layer of grated cheese on top so it covers the lentils fully.
Place in oven for approximately ½ hr or until cheese topping turns golden brown.
To check if it is ready, put in a skewer to check to see if lasagna sheets are fully cooked. (That is when the sheets have turned soft).
Serve with crusty bread and butter.

Also, try Lasagna with mince recipe.

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