Puy lentil lasagne

1. 1

   Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter.

2. 2

   For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.

3. 3

   Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.

4. 4

   Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.

5. 5

   Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.

6. 6

   Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.

7. 7

   To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.

8. 8

   Serve with a green salad.

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.