Lentil ricotta spinach lasagne

• 1 large onion  
• 1 red pepper  
• 1 medium courgette  
• 1 medium carrot  
• 1 large portobello mushroom  
• 50g fresh spinach  
• 100g pre-cooked puy lentils  
• 6 lasagne sheets  
• 100g ricotta cheese  
• 50g mozzarella cheese  
• 20g cheddar cheese  
• 2 cloves of garlic  
• 150g tomato passata  
• 1 sprig of fresh thyme  
• 1 dried bay leaf  
• 1 vegetable stock cube/pot  
• 1tsp olive oil  
• 1 tsp smoked paprika 
• 1/4 tsp mild chili powder  
• 1 tsp tomato puree 

For speed and convenience, use a food processor to chop the vegetables for this dish, however if you prefer chunkier veg or don't have a processor/chopper, then the vegetables can be chopped by hand.  

1. Peel and chop the onion, red peppers, carrot, courgette, mushroom and garlic. Lightly sauté the vegetables in a large pan with the olive oil for about 10 mins.  

2. Add the smoked paprika, chilli powder, tomato puree and herbs.  

3. Add the precooked puy lentils.  

4. Add the passata and vegetable stock cube/pot.  

5. Cook gently for 5 minutes. Remove the bay leaf and sprig of thyme. 

6. Layer into a lasagne dish, putting 2 sheets of lasagne between each layer, finishing with a layer of the vegetable sauce.  

7. Steam the washed spinach in a pan for a few minutes. Drain and squeeze out the excess water. Chop the spinach and mix into the ricotta cheese. Season with salt & pepper. Spread over the top of the lasagne.  

8. Rip the mozzarella cheese and grate the cheddar. Put these on top of the ricotta.  

9. Bake in the oven for 30 minutes at 180°c. Serve with a fresh green salad.  

• Large pan 
• Lasagne dish