You can’t go wrong on meat free Mondays with this Red Lentil And Veggie Lasagne.
It’s very hearty and filling, so much so that you probably won’t miss the mince at all. In fact, this Red Lentil And Veggie Lasagne has all the markings of a traditional lasagne, but with a super yummy cottage cheese top that negates the white sauce it’s a breeze to make.
Method
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Heat oil in a large saucepan and cook the onion, carrots, sweet potato and garlic on a low heat for 5 minutes or so.
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Add the capsicum and continue to cook for five more minutes.
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Into this mix, stir the lentils, tomato puree, tomato pasta, bay leaf and one cup of the stock.
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Increase heat until boiling, then lower and simmer for 30-40 minutes, adding more stock when it's needed.
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Preheat oven to 180 degrees.
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Get a baking dish, around 20 x 20cm or similar. Spread abut a third of the lentil mixture onto the bottom of the pan, and top with lasagne sheets, breaking them to fit. Repeat this twice more, topping the lasagne with one more sheet of noodles.
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On the very top layer spread the cottage cheese and then sprinkle the cheddar on top. Bake for 30-40 minutes, or until fully heated and crispy on the top.
