-
- Prep
- 15 minutes
-
- Total
- 50 minutes
-
- Serving
- 6
Ingredients
| FOR THE SAUCE: |
| 1 can brown lentils, drained and rinsed |
| 1 can crushed tomatoes |
| 2 tablespoons tomato paste |
| 3 small mushrooms, sliced thinly |
| 1 clove garlic, crushed |
| ¼ onion, chopped |
| Generous slosh of red wine |
| Salt and pepper to taste |
| Your choice of herbs, we like oregano, basil and thyme. |
| Extra virgin olive oil |
| FOR THE IN-BETWEEN: |
| Wholemeal lasagna sheets |
| 1 zucchini, thinly sliced length ways |
| 1 small eggplant, thinly sliced length ways |
| Extra virgin olive oil |
| 2 tbs Liddells Lactose Free Shredded Parmesan Cheese |
| ½ cup Liddells Lactose Free Grated Cheese |
Directions
Step 1
In a fry pan, heat Extra virgin olive oil (EVOO) and sauté onion and garlic until soft.
Add lentils, mushroom, tomato paste, canned tomato, red wine and herbs and spices. Sauté for approx. 5 minutes, or until a thick sauce has formed.
Meanwhile, heat oven to 180C.
Whilst sauce is cooking, in a separate fry pan, cook eggplant and zucchini until softened and lightly brown.
