Vegetarian Puy Lentil Lasagne

Vegetarian Puy Lentil Lasagne

I used to cook this a lot and haven't made it for ages.
I have to say it was good

Olive oil
200g Puy lentils
2 cloves garlic
1stick celery
1leek
2carrots
4ozmushrooms
Sprig rosemary
2bay leaves
200 ml red wine
1canchopped toms
500g veg stock (Marigold)
8 sheets lasagne

For the cheese sauce

4ozbutter
31/2 oz plain flour
11/2 pints milk
6tbsp double cream
4oz grated cheddar cheese
Parmesan salt and pepper to taste

Cover the Puy lentils with veg stock and cook about 20 mins until tender.
Sauté onions garlic celery leeks mushrooms and carrots in the oil.
Add the lentils red wine rosemary and bay leaves and tomatoes and simmer for 20 minutes.
Season to taste

Make the cheese sauce by melting the butter,mixing in the flour,stirring until bubbling
And then adding the milk and cream gradually whisking all the time.
Stir in the cheese when the sauce begins to thicken.add salt and pepper to taste.

Assemble the lasagne with a layer of the lasagne sheets on the bottom of the baking dish
Which you have generously greased with butter. If you shook the sheets in cold water fo 20minutes
They are more malleable
Layer the lentil ragu and the cheese sauce and then repeat finishing with the sneeze sauce and topping
with the grated Parmesan and a little more cheddar

Bake for 40 mins at 180 degrees and then it will be bubbling ang golden
It only needs a green salad to go with it.