Veggie lasagne

Veggie lasagne

Ingredients:

4 sticks celery

4 carrots

5 medium mushrooms

1 onion

1 cup French lentils

1/2 head garlic

2 cans whole tomatoes

3/4 litre vegetable stock

2 bay leaves

8 springs fresh thyme

2 sprigs rosemary

1 tsp paprika

Salt and pepper to taste

2 packets of fresh or dried lasagne sheets.

700 gm grated cheese

Method:

Finely chop or grate all vegetables. Fry onion and garlic till tender. Add in celery, carrot, lentils and mushrooms. Add in remaining liquids and herbs and stir to combine. Simmer for 30-40 mins till cooked down and tender.

Layer sauce, lasagne sheets and cheese in two square pans.

Cook in 180degree oven for 45 mins.

Serve with fresh basil and pesto