Day 6/40 Lunch Idea's - Lentil Lasagne

 Ingredients

2 large onions, chopped 

2 cloves garlic 

2 sticks celery, chopped 

3 medium carrots, chopped 

2 peppers, chopped 

1 big tin of chopped tomatoes 

250/9oz brown lentils 

1 tbsp tomato puree or passata 

1 bay leaf      

sprig thyme      

cloves 

lasagne sheets 

1 big tub of quark 

Grated low fat cheese (use Healthy Extra B choices or check Sins) 

Salt, pepper, nutmeg

Method 1. Cook the veg & herbs in the chopped tomatoes. If you have time, let it simmer for 2-3 hours. Add lentils and enough water to cover and simmer until lentils are cooked (or use tinned lentils). 2. Make white sauce from 1 tub of quark, grated cheese, salt and pepper. 3. Use a large oven proof shallow dish. Put into the bottom some lentil mixture then pasta sheets, then sauce. Repeat finishing with the white sauce (you can add an egg to the quark here). Cover with cheese and bake in the oven for 20 minutes on 190C/375F/gas 5 until bubbling and brown.