We love a lentil. Lentils are great protein providers coupled with vitamin B, folic acid, calcium, iron, potassium and carbohydrate. They add a robust flavour and texture to sauces and taste great layered between slices of wholemeal pasta with creamy cheese. Lentil lasagne is a family favourite in our home, that pleases everyone with only a crisp salad or peas needed on the side.

Ingredients: 

1 onion diced

1 pepper diced

2 courgettes diced

1 clove of garlic

1 tbsp. of olive oil

250g of red lentils washed

1 can of chopped tomatoes

400ml pasatta 

1 teaspoon of yeast extract

1 ball of mozzarella

Parmesan for grating on the top

8 pieces of wholemeal lasagne

Layer up that lasagne:

1. Preheat your oven to 180C degrees. 
2. Fry your diced onions, garlic and peppers in the olive oil until tender.
3. Add the diced courgettes and fry for 5 minutes longer.
4. Wash and rinse your lentils and add to the pan stirring into the mixture.
5. Tip in your chopped tomatoes, pasatta and yeast extract.
6. Add a little water, cover and simmer for 35 minutes or until the lentils are cooked through.
7. Oil the base of a deep baking dish.
8. Put a little of the lentil mixture on the base and place lasagne sheets on top to cover.
9. Alternate with lentil mixture, small cubes of mozzarella scattered on top and lasagne sheets until you have used all the filling. 
10. Finish with a thin layer of lentil mix and grate the parmesan on top. 
11. Bake in the oven for about 40 minutes until the lasagne is cooked through and the top is crispy and brown.