- 1 bay leaf
- 100g carrot (scrubbed and diced)
- 50g cheddar cheese (finely grated)
- 3 eggs (free range)
- 1 clove garlic (crushed)
- 1 Small green pepper (deseeded and chopped)
- 10 sheets lasagne
- 75g lentils
- 1/4 teaspoon marjoram
- 75g mushrooms (sliced)
- 300ml natural yoghurt
- 1 tablespoon olive oil
- 100g onion (finely chopped)
- 100g potato (scrubbed and diced)
- 1 can tomatoes
- 150ml vegetable stock
- 200ml water
To make the lentil sauce: heat the oil in a saucepan and gently cook the onion, garlic, carrot and potato for a few minutes. Stir in the mushrooms, pepper, tomatoes, lentils, stock and herbs. Season. Bring the sauce to the boil, reduce heat, and simmer for 40 mins, stirring occasionally.
When the lentil mixture is cooked, stir in the 200ml water, if needed.
Spread one third of the lasagne sauce in the base of an oiled, rectangular, ovenproof dish, and top with one third of the lasagne. Add two more layers of sauce and lasagne, finishing with the lasagne.
Beat the eggs with the yoghurt and season with black pepper.
Pour over the top of the lasagne and sprinkle with the cheese. Bake in the oven at 190C for 40 minutes until browned on top.