Servings: 7 people
- 9-12 lasagne sheets
- 500g dried red split lentils (washed)
- 400g chopped tomatoes (tin)
- 500g passata
- 1 stockpot of your choice
- 1 litre water
- 1 tbsp olive oil
- 2 tbsp tomato puree
- 1 tbsp worcester sauce
- 2 tsp thyme (fresh; chopped)
- 2 tsp rosemary (fresh; chopped)
- 2 cloves garlic (finely chopped)
- 1 red onion (finely chopped)
- 250g mushrooms (finely chopped)
- 1 red pepper (finely chopped)
- 250g quark
- 210g mozzarella (125g drained)
- Handful of basil leaves
- In a large pan add the olive oil, garlic and onion and fry for 2-3 minutes.
- Add the pepper and mushrooms to the pan and cook for a further 2 minutes.
- Add the lentils, tin tomatoes, passata, rosemary, thyme, Worcester sauce, tomato puree, stockpot and water. Stir everything well and simmer on a low-medium heat for 30 minutes, stirring occasionally. After 30 minutes the lentils should be cooked, and the mixture should be thick.
- Pre-heat the oven to 180oC.
- Take a large deep baking dish and spoon in a layer of the mixture, followed by a layer of lasagne sheets. Repeat this until you have 3 layers of lasagne sheets. Finish with a layer of sauce on top.
- Take the quark and spread over a thin layer over the top of the lentil sauce. Tear the mozzarella evenly over the top of the quark and finish with a handful of basil leaves.
- Place into the oven on the middle shelf for 35-40 minutes.
- Serve with some raw spinach, steamed vegetables or salad.
Top Tip: Make ahead of time and pop into the oven when you’re ready.