Lentil & Vegetable Lasagne

Method

1. 1In a small pot boil the lentils for approx. 15 mins or until softened, drain.
2. 2In a large pot heat olive oil on med heat. Sauté onions, capsicum until softened, around 6 mins. Add celery and carrot and keep stirring.
3. 3Now add the zucchini, garlic, tomatoes, lentils, vegetable stock, tomato paste, sugar, herbs, vinegar, and stir. Season with some S &P and simmer for 30 mins.
4. 4Meanwhile in a large bowl mix the ricotta, pesto, and egg together. Set aside.
5. 5In your lasagne dish place the passata on the base then cover with lasagne sheets. Place the vegetable mixture on top then layer again with lasagne sheets. Now place half the ricotta mixture, spread evenly then layer with lasagne sheets. Place more mixture of the vegetables then more sheets, then finish off on top with ricotta mixture. Sprinkle the parmesan cheese and reduced fat cheese on top and bake for 45 mins in oven.