Cheat Lasagne

INGREDIENTS

• 1 pack fresh lasagne sheets
• Handful of cheese for the top

For the veggie sauce:

• Drizzle olive oil
• 1 onion
• 2 cloves garlic
• 1 courgette
• 2 peppers
• 300g minced beef (optional) or add 1.5 cups (240g) cooked red lentils
• 1 tub tomato and chargrilled vegetable sauce (250g) + fill tub up with water and add
• 1 tbsp tomato puree
• 1 tsp Italian seasoning
• Handful fresh basil

For the béchamel sauce:

• 100g unsalted butter
• 1/4 cup plain flour (4 tbsp)
• 1 ltr milk (4 1/4 cups)
• Handful Emmental Cheese for babies (or cheddar if just for older kids)

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Finely diced the vegetables and fry in olive oil over a medium heat in a steel pan (this should be oven proof). If you are using minced beef fry it off with the veggies. Put the lid on and sweat for about 10 minutes until soft.
3. While the veggies are cooking, melt the butter in a saucepan over a low to medium heat, then add the flour and stir until it turns silky. Slowly stir in the milk whisking as you go to prevent it lumping. TIP - You can also add to a blender if you have a few lumps (I’ve been there). When it is quite thin, stir in the cheese until it melts. Leave aside.
4. Add the lentils (if you are not using the beef) to the veggies, tomato sauce then fill up the tub with water and add along with the puree and herbs. Stir well then remove about a ladle full for the baby portion.
5. Top the veggies with lasagne sheets then pour over 3/4 of the béchamel sauce and sprinkle over a little extra cheese. Bake for 40 minutes until the top is golden.
6. To make the baby versions, add lasagne sheets to a muffin tin, then the veggie mix, a tsp of the béchamel sauce and top with a little cheese and bake for 20-25 minutes.