Vegetarian lasagne

1 onion

1 garlic clove

1 carrot

2 celery sticks

100g dried lentils

1 x 10ml spoon oil or spray oil 

400g canned chopped tomatoes

1 x 5ml spoon mixed herbs

1 x 15ml spoon tomato puree

200ml reduced-fat crème fraiche

25g reduced-fat cheddar 

50ml semi-skimmed milk

Black pepper

6 wholemeal lasagne sheets

Weighing scales, chopping board, knife, peeler, garlic press, saucepan, heat resistant spoon, measuring spoons, measuring jug, metal spoon, ovenproof dish or foil trays.

1. Preheat the oven to 190°C or gas mark 5.

2. Prepare the ingredients:

• peel and chop the onion;
• peel and crush the garlic;
• top and tail, peel and dice the carrot; 
• peel and slice the carrot;
• slice the celery;
• grate the cheese.

3. Fry the onion, garlic, carrot and celery in the oil until soft, for about 4 minutes.

4. Add the lentils, tomatoes, herbs and tomato puree.

5. Pour in some water, just enough to cover the mixture, bring to the boil and then allow to simmer for 15 minutes with the lid on.

6. Blend the crème fraiche, half the grated cheese, milk and pepper together in the small bowl. 

7. In an ovenproof dish or foil tray, spread some lentil mixture in the bottom, cover with lasagne sheets and a little crème fraiche sauce. Repeat this, finishing with the sauce on top.

8. Sprinkle the remaining grated cheese on top and bake for 20 minutes.

• Turn up the flavour: Experiment with different herbs, for example fresh basil or oregano. 
• Reduced food waste: Use different vegetables such as courgettes, peppers or aubergines. Anything that might need using up!
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?