Hearty Lentil & Spinach Lasagne

Ingredients

• Green or brown lentils, dried200 g
• Lasagne sheets (wholewheat preferred)9-12 sheets
• Spinach, fresh200 g
• Chopped tomatoes, canned400 g
• Vegetable broth500 ml
• Onion, chopped1 medium
• Garlic, minced3 cloves
• Dried oregano1 tsp
• Olive oil1 tbsp
• Milk (full-fat or semi-skimmed)500 ml
• Plain flour2 tbsp
• Butter2 tbsp
• Nutmeg, grated0.25 tsp
• Cheddar cheese, grated50 g
• Salt0.5 tsp
• Black pepper0.25 tsp

Method

1. 1

   Rinse lentils well. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.

2. 2

   Stir in garlic, oregano, chopped tomatoes, lentils, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender and most liquid is absorbed. Stir in spinach until wilted. Season with salt and pepper.

3. 3

   Meanwhile, make the béchamel sauce: Melt butter in a separate saucepan over medium heat. Stir in flour and cook for 1 minute.

4. 4

   Gradually whisk in milk, a little at a time, until smooth and thick. Bring to a gentle simmer, cook for 2-3 minutes, then stir in nutmeg, salt, and pepper.

5. 5

   Preheat oven to 190°C (170°C fan).

6. 6

   Assemble lasagne: Spread a thin layer of lentil mixture in the bottom of an ovenproof dish. Top with lasagne sheets, then a layer of béchamel sauce. Repeat layers until ingredients are used, ending with a layer of béchamel.

7. 7

   Sprinkle grated cheese over the top. Bake for 30-35 minutes, or until golden brown and bubbling. Let stand for 5-10 minutes before serving.