PREPARATION TIME: 15 MINS
COOKING TIME: 45 MINS SERVES 2 (AS A MAIN)
1 tsp extra virgin olive oil 1 brown onion, finely chopped 100g button mushrooms,
1 zucchini, coarsely grated
400g can no-added-salt
60ml (1/4 cup) water
400g can no-added-salt brown
lentils, rinsed and drained 2 Tbsp wholemeal plain flour
or gluten-free flour
310ml (11/4 cups) skim milk
40g (1/2 cup) reduced-fat
60g egg, lightly whisked
11/2 Latina Fresh Lasagne Sheets, or gluten-free lasagne sheets, cut crossways into 4 pieces
1 Preheat oven to 180°C (fanforced). Heat the oil in a large saucepan over medium. Add the onion and mushrooms and cook, stirring often, for 6-7 minutes or until vegetables have softened. Add zucchini and cook, stirring, for 1 minute. Add diced tomatoes, water and lentils to the pan. Bring mixture to a simmer, then remove pan from heat and set aside.
2 To make a white sauce, put the flour in a small saucepan and gradually whisk in the milk. Cook, stirring, over medium heat for 5-6 minutes or until mixture thickens and comes to a simmer. Remove from heat and stir in half the cheddar. Set aside for 5 minutes to cool slightly. Whisk in the egg. 3 Divide half of the vegetable mixture between 2 x 500ml (2-cup) ovenproof dishes. Top each with a piece of pasta. Spoon over remaining vegetable mixture and a final sheet of pasta. Spoon over white sauce and sprinkle the top with the remaining cheese. Place both dishes on a baking tray and bake for 25-30 minutes or until pasta is tender when pierced with a knife and the top is light golden brown. Serve.