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Prep Time30 mins
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Cook Time40 mins
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Portions6
Image by lifeforstock on Freepik
Ingredients
Bechamel Sauce
Filling
Directions
BECHAMEL SAUCE:
Melt butter in a medium saucepan and stir in flour
Stir constantly on a medium heat for 1 minute
Remove from heat and gradually add the milk, stirring constantly
Return to heat and bring to a boil, stirring frequently
Simmer for 2 minutes, or until the sauce has thickened
Add the nutmeg, salt and freshly ground pepper and set aside.
FILLING:
Wash and rinse lentils, cover in boiling water and let rest
Add some olive oil to a pan, fry the onion until translucent and add chopped garlic
Add chopped herbs, grated carrot, grated sweet potato and mushrooms and cook until softened
Add diced zucchini, capsicum, tomatoes and vegetable stock
Drain lentils and add to the vegetable mix, stirring until lentils start to soften
Stir in chopped silverbeet and stir until it starts to wilt
Place a layer of vegetable sauce in the base of an oven-proof dish, and cover with lasagne sheets
Add another layer of vegetable sauce, then bechamel sauce and add another layer of lasagne sheets
Continue alternating vegetables, bechamel, and lasagne, finishing with a layer of lasagne covered with vegetables and topped with bechamel sauce, sprinkle with parmesan cheese
Place in a moderate oven and bake for 35 - 40 minutes or until golden brown
Allow to stand for 10 minutes before serving.
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