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This filling and tasty Lentil Lasagne is full of healthy ingredients and plenty of roughage if you’re unfortunate enough to have been stuck down by pregnancy constipation!
200g puy lentils
1 bay leaf (optional)
1 onion, peeled and chopped
1 clove garlic
1 yellow pepper
1 tin tomatoes
1 stock cube
1 knob butter
1 heaped tbsp flour
1 pint milk
3 tbsp cheese (to taste)
1 packet lasagne sheets
Cook the puy lentils for 30-40 mins in simmering water (with the bay leaf in the water if you're using) and drain.
Fry the onion and add garlic, mushrooms and finely diced pepper.
Cook for a few mins then add the tin of tomatoes, stock cube, salt, pepper and a pinch of sugar.
Cook for 10 mins then add the cooked lentils.
Simmer for 20 mins (this sauce can then be left for a while - it tastes even better if left to stand for an hour or so).
Make the cheese sauce by melting a large knob of butter, stirring in a large spoon of flour and then adding the milk gradually until sauce has thickened (but not too thick).
Stir in a good handful of cheese and allow to melt.
Take the sauce off the heat and stir in 2 eggs.
Layer up the lasagne - with the lentil mixture then some cheese sauce then lasagne sheets in each layer.
Sprinkle some cheese over the top and cook in a moderate oven (150°C or so) for 40 mins.
When and how to freeze: If you're using fresh lasagne sheets (the soft ones), you can freeze before or after baking. If you're using the traditional hard sheets, it's best to bake before freezing. Cover with clingfilm before popping it in the freezer. When you want to eat it, put it in the fridge overnight to defrost, then cook as normal.
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