Roasted Vegetable and Lentil Lasagne

deliciousmagazine.co.uk

Paressanne

250g pack fresh lasagne sheets

80g mozzarella, grated

2 tbsp freshly grated parmesan or vegetarian alternative

subheading: For the roasted veg & lentil sauce:

3 celery sticks, cut into 2cm chunks

2 courgettes, cut into 2cm chunks

2 red peppers, cut into 2cm chunks

1 fennel bulb, cut into 2cm chunks

400g mushrooms, chopped

3 garlic cloves, sliced

4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)

2 bay leaves

4 tbsp olive oil

200ml dry white wine

2 x 400g tins chopped tomatoes

250g pack Merchant Gourmet ready-cooked beluga lentils

subheading: For the béchamel sauce:

4 tbsp olive oil

60g flour

750ml semi-skimmed milk, warm

Pinch freshly grated nutmeg

100g mascarpone

subheading: You’ll also need…:

2 litre baking dish

Directions at deliciousmagazine.co.uk

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