Thursday, 14 October 2010

Go on - try it!!

After several request for this recipe I decided to blog it. :O)


Preparation = 25 minutes Cooking = 1 hour


15g (1/2oz) butter
1 medium-large onion, chopped
1 green pepper, seeded & chopped
(i use which ever colour pepper I have in)
175g (6oz) split red lentils
397g (14oz) can tomatoes
300ml (1/2 pint) stock
300ml (1/2 pint) fresh milk
30ml (2 tbsp) tomato purée
5ml (1 tsp) dried mixed herbs
freshly ground pepper
100g (4oz) ready-to-cook lasagna
(I use 6 sheets)
2 eggs
225g (8oz) natural yogurt
100g (4oz) cheddar cheese, grated


1) Melt butter in a saucepan, add onion and cook until soft
2) Add pepper, lentils, tomatoes, stock, 150 (1/4 pint) of the milk, tomato purée, herbs and pepper. (it may look curdled to begin with.)
3) Bring to the boil, cover and simmer for 15-20 minutes until lentils are tender.) (I find it works best for me to leave it uncovered and to stir frequently otherwise the lentils stick and burn to the bottom of my pan, but I do not use a non-stick pan, so if that's what you are using, it probably would be fine to do as recipe says)
4) While the lentil mixture is cooking, whisk together eggs, remaining milk and yogurt. Stir in half the cheese.
5) Place half the lentil mixture in a a 25.5x20.5cm (10x8 inch) ovenproof dish.
6) Cover with half the lasagne sheets, repeat layers.
7) Pour the sauce you prepared earlier over lasagne
8) Sprinkle remaining cheese over lasagne and bake at 200 degrees C (400 degrees F) (Gas Mark 6) for 35 minutes or until golden brown.



  1. Yum Yum, will make it soon and let you know how it went ;)

  2. Wow, we have everything in the house AND Sean's going out of town today until next I guess I know what we're gonna try.


  3. i'm the Daddy15 October 2010 at 20:50

    i can confirm that this mealis fabulous