Go on - try it!!

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

LENTIL LASAGNE

Preparation = 25 minutes Cooking = 1 hour

INGREDIENTS:

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

METHOD:

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.

ENJOY!