Red Lentil and Three Cheese Lasagna

Serves 8

Ingredients

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.