-
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.