Special Lentil Lasagne

Ingredients

• 250 g whole wheat lasagna noodles, sheets (dry)
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 anchovies, chopped (more if you are brave)
• 5 garlic cloves, crushed (or to taste)
• 6-8 button mushrooms, chopped finely
• 3 carrots, shredded
• 3 stalks celery, chopped
• 4 cups passata or pasta sauce
• 1 eggplant, diced
• 2 zucchini, diced
• 800 g brown lentils (2 cans)
• 1/4 cup cheese, shredded (optional)
• water, if needed
• salt and pepper, to taste

Directions

1. 1

   Heat olive oil in pan and saute onion, anchovies and garlic 2mins or until onion is soft but not brown.

2. 2

   Add mushrooms, carrot and celery, saute 2-3mins.

3. 3

   Pour in passata and bring to a gentle simmer, then add zucchini and eggplant.

4. 4

   Simmer 15mins or until all vegies are tender.

5. 5

   Drain and rinse lentils then add to the sauce, stir and allow a few minutes for the lentils to heat through.

6. 6

   If sauce is too thick thin with a little water. Season to taste with salt and pepper as desired.

7. 7

   Start with a spoon of sauce, then layer lasagne noodles and sauce together, finishing with a layer of sauce.

8. 8

   If using cheese, you can use a little between each layer or just on top.

9. 9

   Cover with foil and bake for 40mins or until noodles are soft. If using cheese on top uncover for the last 5 mins so that cheese is nice and bubbly.

10. 10

    Stand five minutes then slice and serve with a nice green salad and garlic bread.