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100 g
100 g
Tomato Sauce :
15 ml
15 g
1
1
400 g
15 ml
10 ml
Topping :
25 g
25 g
425 ml
2 |
whole meal lasagna
whole brown lentils, washed and drained
salt
vegetable oil
margarine
medium sized onion, chopped
clove garlic, crushed
canned tomatoes
tomato purée
dried oregano
ground black pepper
margarine
whole meal flour
milk
eggs, beaten
pinch grated nutmeg |
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Method :
Cook the lasagna in plenty of
boiling, salted water for 13-14 minutes, or according to the
directions on the packet, until just tender. Drain thoroughly and spread each
piece separately to dry on a clean tea towel or on kitchen paper. Cook the lentils in boiling water
for 45-50 minutes, or until soft. Add salt just before the end of the
cooking time. Drain any excess water. Meanwhile, make the tomato sauce :
heat the oil and margarine together in a pan, fry the onion and
garlic over moderate heat for about 3 minutes without allowing the
vegetables to brown. Add the tomatoes, stir well and
simmer for about 30 minutes, or until the sauce thickens. Add the tomato puree and drained,
cooked lentils. Season with salt and pepper, stir
in the oregano and cook for about 5 minutes. Grease a 1.5 liter pint ovenproof
dish. Spoon in a layer of tomato and
lentil sauce, cover with lasagna and repeat the layers, finishing
with the sauce. Heat the oven to 200oC
(400oF), Gas 6. To make the topping, melt the
margarine in a small pan. Stir in the flour and cook for 1
minute. Gradually stir in the milk, bring
to the boil and cook, stirring for eggs, and season with salt,
pepper and nutmeg. Pour over the dish and push a knife
down through the lasagna and sauce layers to allow the topping to
seep through. Stand the dish on a baking tray and
bake for 50-60 minutes, until the topping is deep brown and
bubbling. Serve very hot.
Serves 4
Per Serving :
18 g fat, 5 g fiber.
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