Ingredients

  • 2 whole garlic cloves
  • 1 red onion
  • 2 heads trimmed fennel
  • 1 red and 1 yellow pepper
  • 2 large baby marrows
  • Sprigs of thyme
  • 1 tsp (5ml) dried mixed herbs
  • 3 tbsp (45ml) olive oil
  • 2 tsp (10ml) vegetable bouillon
  • 600ml boiling water
  • 85g red lentils
  • 50g butter in a saucepan
  • ¼ cup (60ml) flour
  • 2 tbsp (30ml) corn flour
  • 1 tsp (5ml) mustard
  • 4 cups (1L) NESTLÉ IDEAL EVAPORATED MILK
  • ¼ cup (60ml) grated Cheddar cheese
  • Salt, pepper
  • Nutmeg

Method

  • Heat oven to 220ºC. Mix 2 whole garlic cloves, 1 red onion, cut into wedges, 2 heads trimmed fennel, 1 red and 1 yellow pepper, deseeded and cut into chunks, 2 large baby marrows, cut into thick slices, and a few sprigs of thyme, or 1 tsp (5ml) dried mixed herbs.
  • Place the prepared vegetables in a large roasting tin with the herbs, 3 tbsp (45ml) olive oil and season.
  • Roast for 25 minutes and then turn and roast for another 20 minutes.
  • Meanwhile, dissolve 2 tsp (10ml) vegetable bouillon in 600ml boiling water.
  • Add 85g red lentils and leave to soak for 30 minutes.
  • Squeeze the roasted garlic on to the roasted vegetables.
  • Stir the lentils and stock into the roasting tin.
  • To make the sauce, melt 50g butter in a saucepan, add ¼ cup (60ml) flour, 2 tbsp (30ml) corn flour and 1 tsp (5ml) mustard, and cook for 1 minute.
  • Gradually stir in 4 cups (1L) NESTLÉ IDEAL EVAPORATED MILK.
  • Stir in ¼ cup (60ml) grated Cheddar cheese, bring to the boil, and cook for a few minutes.
  • Whisk well, but don’t worry about little lumps.
  • Season with salt, pepper and nutmeg.
  • Spread a third of the lentil filling over the base of a large ovenproof dish.
  • Cover with a layer of lasagne (4-5 sheets) and spread half the cheese sauce over the top.
  • Cover with another third of the filling, another layer of lasagne, the last of the filling, and the remaining sauce.
  • Sprinkle with cheese and bake for 45 minutes until browned.
  • Leave to stand for 10 minutes before serving with seasonal green vegetables.

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