HEALTHY MEAT-FREE LASAGNE (lentils)

Serves 6

Ingredients
1 tbs olive oil
½ brown onion, finely diced
can 420g no added salt lentils, drained & rinsed
680ml tomato passata
2 portions Bell Farms chopped spinach (150g)
2 free range eggs
300g smooth Ricotta
2 tsp dried oregano
1 tsp black pepper
200g instant lasagne sheets
100g sliced mushrooms
250g pumpkin, grated
¼ cup fresh basil leaves, torn
1/3 cup tasty cheese, grated

1. Preheat the oven to 180c.

2. Heat oil in medium saucepan over high heat. Add onions, cook for 2 mins until transluscent.

3. Add lentils, passata & spinach: cook for a further 5 minutes.

4. Whisk eggs in a bowl before folding in the ricotta, oregano & black pepper. Have the grated pumpkin and mushrooms ready for assembling the layers.

5. To assemble the lasagne, spread 4 Tabs of lentil mixture over the base of dish.

Layer instant lasagne sheets, then 1/3 of ricotta mixture, 1/3 of  pumpkin, 1/3 of mushrooms and another layer of lentils (¼ of remaining amount). Repeat two more times with the lasagne sheets, pumpkin, ricotta mix, mushroom & lentils.

Top the final layer of lasagne with the remaining lentil sauce, torn basil and cheese.

6. Cover with foil and bake for 35 minutes. Remove foil and cook for a further 15 minutes.