Guest guest Posted June 3, 2001 Report Share Posted June 3, 2001 MUSHROOM AND LENTIL LASAGNE Ingredients: 2 tablespoons oil 1 onion, chopped 250g (8ounces) mushrooms, chopped 2 tablespoons tomato puree 1 tablespoon red pesto 397g (14ounces) can of chopped tomatoes 432g can of green lentils, drained 125g (4ounces) lasagne (no pre-cook) 50g (2ounces) cheese, grated * pint cheese sauce Method: 1. Preheat oven to Gas mark 6 / 200°C / 400°F 2. Fry the onion in the oil and add the mushrooms and fry for a further 5 minutes. 3. Add the tomato puree, red pesto, chopped tomatoes and lentils, simmer for 5 mins. 4. Put a layer of the mushroom mixture into a lasagne dish, then cover with half of the lasagne noddles and half of the sauce. Continue to layer the rest of the mushroom mixture, lasagne and sauce. 5. Sprinkle with cheese and bake in the oven for 45 minutes. Source: Annabella's Kitchen / Jennie Leon from Norwich, UK. _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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