Lentil and Vegetable Lasagna Recipes

Ingredients :

6 sheets ready-cooked lasagna

Sauce:

4 ounces (100g) red lentils

1 onion chopped

14 ounces (400g) can of tomatoes

2 carrots, chopped

1 tsp oregano

150ml water

Topping:

100g natural yogurt

2 eggs

1 tbsp Parmesan cheese

1. Place all ingredients for the sauce in a saucepan and bring to boil.
2. Simmer 20 minutes.
3. Place half of the sauce in a dish, with several lasagna sheets on top.
4. Add rest of sauce, followed by remaining lasagna sheets.
5. For topping beat eggs with yogurt then spoon them on top of lasagna.
6. Sprinkle with Parmesan cheese, bake at 400F, gar mark 6, 40 minutes, until topping is golden.
7. Serve with large mixed salad

Serves 2

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