Vege Loaded Lasanga

Ingredients

• 1 onion, diced

• 2 tsp minced garlic

• 6 large button mushrooms, chopped

• 300g mince

• 1 carrot, grated

• 1 courgette, grated

• 400g tinned tomatoes

• 400g passata

• 400g tinned lentils

• 1/2 tsp chilli flakes

• 2 tsp mixed herbs

• 1/4 cup red wine (or vege stock)

• 250g ricotta

• 2 Tbsp milk

• 1 cup grated Edam cheese

• 5 sheets wholemeal lasagna

Instructions

1. Preheat oven to 180°C.

2. Fry onion and garlic in a dash of olive oil until soft. Add mushrooms and fry for a further 2 minutes. Add mince and cook until browned.

3. Add carrot and courgette, cook for 2-3 minutes to soften.

4. Add tomatoes, passata, lentils, chilli flakes, herbs and red wine. Simmer until thickened, stirring regularly. Season with salt and pepper.

5. Meanwhile, make the white sauce by combining ricotta, milk and 1/2 cup grated cheese.

6. Add half of the mince to a large oven dish. Cover with 2 and a half lasagna sheets. Cover sheets with 1/2 white sauce mix. Repeat with remaining mince, lasagna sheets and white sauce. Then sprinkle remaining 1/2 cup cheese over the top. Cook for 35 minutes or until golden.

7. Serve with a side salad.

Serves 6-8.