Red Lentil and Three Cheese Lasagna

Serves 8
This delicious vegetarian lasagna is perfect for those special occasions. The three cheeses all add their own, distinctive flavors.

1/3 cup olive oil
1 onion, chopped
2 cloves garlic, chopped
100g mushrooms, sliced
800g canned chopped tomatoes
140g punnet tomato paste
1/2 cup dry red wine
1 carrot, diced
2½ cups cooked brown lentils
1 cup parsley, finely chopped
2 teaspoons dry oregano
1 teaspoon dry basil
salt and freshly ground black pepper
1 packet ‘instant’ lasagna, about 150g
2 cups ricotta cheese
2 cups mozzarella cheese
1 cup grated Parmesan cheese

Preheat the oven to 200 C. Heat the oil in a frying pan and add onion. After 5 minutes add garlic and mushrooms and cook, stirring frequently. Add tomatoes, tomato paste, wine and carrot. Bring to a boil, then reduce and simmer for 20 minutes or until sauce has reduced and thickened. Add the cooked lentils, parsley, oregano, basil, salt and pepper and stir well.

Oil a large baking dish and spread about one quarter of the tomato sauce into the tray. Arrange one third of the lasagna in a single layer. Spread one third of the ricotta cheese over the top. Sprinkle one third of the Mozzarella then with one quarter of the Parmesan. Repeat this layering 2 more times. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan.

Bake for 30-40 minutes or until pasta is cooked and top is golden.

Serve with a green salad.