Lentil and Coriander Lasagna
3 ounces red lentils, washed and drained
1 onion, roughly chopped
425 ml boiling water
1 tablespoon olive oil, plus extra for greasing
1 clove of garlic, crushed
3 tablespoons chopped fresh coriander
3 ounces mushrooms. Sliced
2 tablespoons sweet soya sauce
1 tablespoon tomato puree
Salt and freshly ground black pepper
1 sheet fresh lasagne ( 8 x 4 inches ) cut in half
1/2 quantity Cheese Sauce
1 ounce grated red Leicester cheese
Place the lentils and chopped onion in a large saucepan and add the boiling water. Bring to the boil, then simmer for about 15 minutes. Drain and set aside. Preheat the oven to 400'F.
Heat the olive oil in a large frying pan and saute the garlic and coriander for about 1 minute, then add the sliced mushrooms.
Cook for about 4 minutes, then add the sweet soya sauce and tomato puree and season with salt and freshly ground black pepper. Add the cooked lentil mixture, stir and cook gently for about 5 minutes.
To assemble the lasagna, oil a shallow oven-proof dish and place one sheet of the lasagna on the bottom. Cover with half the lentil mixture, then add the other sheet of lasagna.
Spoon the remaining lentil mixture over the top, spread out evenly, then pour the Cheese Sauce over the top .
Sprinkle with grated cheese then bake for about 20 minutes.