lentil lasagne

A dish that can be enjoyed by the whole family. Great for baby-led weaning.

Red Lentil Lasagne

Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins.

Add the capsicum (bell) pepper and continue to sauté for a further 5 mins.

Stir in lentils, tomato puree, passata, bay leaf and one cup of stock.

Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)

Spread half the lentil mixture to the bottom of a baking dish (approx. 9" x 7")

Cover with a single layer of lasagne, snapping the sheets to fit.

Spread the remaining lentil mixture on top and add another single layer of lasagne

Spread the pureed cottage cheese on top and then sprinkle the cheddar cheese.

Bake for 30-40 mins (until fully heated and crispy on top)