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Vegetable Lasagna
Despite the fact that vegetable lasagna seems to be the staple offering for vegetarians in almost every restaurant, this is still a very tasty meal. Most meat eaters enjoy it as well!
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Ingredients
2 tbsp oil
225 g French beans, chopped
One leek or onion, thinly sliced
Salt and pepper
One can chopped tomatoes.
100 g lentils.
300 millilitres water.
Pinch of oregano
450 g cream or curd cheese.
Two eggs, beaten
100 g lasagne, cooked
2 tbsp. chopped parsley.
2 tbsp. grated on the back.
Method
Fry the beans and leek or onion in hot oil for five minutes.
Add the tomatoes, lentils, water and oregano and bring to the boil.
Simmer for about 30 minutes or until the lentils are tender.
Mix together the cream or curd cheese and the eggs.
Spread half the vegetable mixture in a 1.5 litre ovenproof dish and cover with one third of the lasagne.
Spread half the cheese mixture over, then cover with another layer of lasagne.
Make a layer with the remaining vegetable mixture, cover with remaining lasagne.
Finally, cover with the remaining cheese mixture.
Sprinkle over the parmesan and bake for 40 minutes at 180°C, 350°F, gas 4.
Serve with salad -- delicious!