Lentil Lasagne

Derek Hasted's Guitar Ensemble School

www.derek-hasted.co.uk

Well, this will fill you up like nothing else! The recipe serves four, but you might find it serves six. If you have some left over, it's not too bad eaten cold with a salad.

This is one of my favourite veggie dishes, and it's got a decent amount of protein in it - so many dishes are little more than vegetables and carbohydrate!

Recipe

  • Heat a little olive oil in a saucepan and cook a chopped medium onion until soft.
  • Add a chopped green pepper, 6oz (175g) of split red lentils, a 14oz (400g) can of tomatoes.
  • Then pile in 1/2 pt (300ml) of stock, 1/4 pt (150ml) of milk, 2 tablespoons (30ml) of tomato purée and a sprinkle of dried mixed herbs.
  • Add fresh ground pepper to taste, and don't panic if the whole shooting match looks curdled.
  • Bring to the boil, and then simmer for 20 minutes until the lentils are tender.

Cooking

  • Put half the mixture in a 10x8 inch (25x20cm) ovenproof dish and cover with 4 sheets of ready to cook lasagne
  • Do that over again, so you've used 8 sheets and all the mixture.
  • Whisk 2 eggs with 1/4 pt (150ml) of milk, 8oz (225g) of natural yoghurt and 2 oz (50g) of grated English Cheddar Cheese (only the best will do!)
  • Pour on the lasagne and sprinkle another 2 oz (50g) of grated English Cheddar Cheese on top
  • Cook in a medium hot oven (400F, 200C, Gas Mark 6) for 35-40 minutes or until the smoke alarm goes off

Serve

  • Serve with a crisp green salad and cherry tomatoes
  • Enjoy!

Disclaimer

Derek Hasted accepts no liability for food-poisoning, gastro-enteritis or worse from these recipes. But I have eaten them all in my time!
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