SAUCY LENTIL AND COURGETTE LASAGNE WITH FETA, BASIL PESTO AND PARMESAN

Serves 4

Ready in 45 minutes

Lentils

■ 400g mushrooms, thinly sliced

■ 1 tsp oil

■ 2 can brown lentils, drained & rinsed ■ ½ tsp salt

■ 1 tsp sweet paprika

■ 1 tsp onion powder

■ 1 tsp garlic powder

■ 1 tsp oregano

■ ¼ tsp rosemary

■ 60g tomato paste

■ 2 tsp cornflour

■ 1 cup water

Lasagne

■ 3 courgette, sliced on an angle ■ 150g feta cheese, crumbled

■ ⅓ cup milk

■ 80g basil pesto

■ 50g grated parmesan

To serve

■ ■ ■

100g baby leaf lettuce 1 tbsp balsamic vinegar 10g bunch basil

Before you start

Preheat oven to 220°C (or 200°C fan bake). Set aside a baking dish.

Prep and cook lentils: Thinly slice mushrooms. Heat oil in a frypan on high heat. Drain and rinse lentils. Cook mushrooms with salt measure for 2-3 minutes, until softened. Add spices, lentils and tomato paste and cook for a further 4-5 minutes.

Simmer lentils: Add cornflour and water. Stir and bring to a simmer, then reduce heat to medium and cook a further 3-4 minutes, until sauce has reduced and thickened. Season to taste with pepper.

Meanwhile, prep lasagne: Thinly slice courgette on an angle into rounds. Crumble feta into a bowl, add milk and whisk until smooth.

Assemble lasagne: Spread half the lentil mix over the base of the baking dish. Layer half the courgette slices on top, then half the feta mixture. Repeat the process with remaining lentils, courgette and feta mix. Dollop over pesto and sprinkle with parmesan. Season with salt and pepper.

Bake lasagne and make salad: Bake lasagne for 15-20 minutes, until golden on top and courgette is tender. In a second bowl, toss lettuce with balsamic vinegar and a pinch of salt. Set aside to serve.

Serve: Portion lasagne onto plate, sprinkle over basil leaves. Serve salad on the side.