Ingredients
Directions
- 1
Turn the oven to 200 degrees c fan.
- 2
To a saucepan, add the lentils, tinned tomatoes and 500ml of water, season generously and simmer for 20 minutes or until the lentils are soft and the mixture is thick.
- 3
In a bowl, combine the ricotta and cheddar and mix thoroughly - season if you wish.
- 4
Then assemble the lasagne; pasta sheets, lentils, pasta, lentils and so on until you’ve used all the lentils. Then top with lasagne sheets and spread the cheese mixture across the top and squash down so it covers the entire thing. Add a little extra cheddar if you wish.
- 5
Bake for 30 minutes at 200 then remove and set aside for 10 minutes before slicing.
