Red Lentil, Spinach and Mushroom Lasagne

Really good for shared meals or bulk cooking and freezing in portion sizes. (Or a particularly hungry evening!) You could do lots of different versions - kidney beans, chickpeas or brown lentils with basically any vegetable combination work just as well.

Time: 20 minutes to make the filling, 30-40 minutes in the oven.
Serves: depends how big the dish is, but this small/medium dish would serve at least two or three.

Ingredients:

• 1 onion
• 1 clove of garlic
• 1 tbsp olive/vegetable oil
• lentils
• 1 tin of tomatoes
• mushrooms (about 5)
• spinach (a good handful!)
• mixed herbs and black pepper

For the white sauce:

• 1 tbsp margerine/butter
• 1 tbsp flour
• milk/soy milk
• black pepper
• 1 tsp mustard
• optional - I add a generous sprinkling of Engevita, available from healthfood shops. It's got a cheesy flavour which makes the sauce very tasty.

Recipe:

1. Preheat the oven to about 200°C
2. Chop the onion and garlic and fry in the oil for five minutes
3. Add the lentils, and twice as much water as lentils
4. Add the tomatoes and chopped mushrooms
5.  Grind some black pepper and herbs in to taste
6. After about fifteen minutes when the lentils are soft add the spinach
7. Now prepare the white sauce - melt the margerine
8. When it's melted stir in the flour to make a paste
9. Slowly add the milk whilst stirring until a fairly thick sauce is made
10. Add mustard, black pepper, Engevita if using
11. Layer up sauce and pasta sheets and pour the white sauce on the top
12. Cook in the oven for 30-40 minutes - you don't want that pasta crunchy!

Serve with a side salad like above, or on its own!