Mushroom, spinach and lentil lasagne

Filling

Step 1
Pre-heat oven to 180^oC.

Step 2
Add olive oil to a fry pan and heat over medium heat. Add the onion and garlic to the fry pan and fry for 1-2 minutes until the onion begins to soften.

Step 3
Add the mushrooms and cook for approximately 5 minutes until the onion is translucent and the mushrooms have cooked down.

Step 4
Add lentils and spinach and cook until the spinach is wilted. Remove from the heat.

Cheese sauce

Step 1
Add the milk to a saucepan and heat over a medium heat until warm but not boiling.

Step 2
In a separate fry pan, melt the margarine over medium heat and fry the onion and bay leaves until the onions are translucent.

Step 3
Add the flour to the onions and stir with a wooden spoon for 2-3 minutes.

Step 4
Gradually add the milk to the onions, whisking until smooth. Stir until the sauce comes to the boil and thickens.

Step 5
Remove from the heat. Remove the bay leaves and add the cheddar cheese and ½ cup of the mozzarella cheese and stir until the cheese melts through.

Assembly

Step 1
To assemble, grease a lasagne dish with olive oil and spread a quarter of the cheese sauce on the bottom.

Step 2
Place a layer of lasagne sheets over the sauce, then top with one third of the mushroom mixture, then one third of the remaining cheese sauce.

Step 3
Continue layering with the remaining lasagne sheets, mushroom mix and cheese sauce, finishing with a layer of cheese sauce. Sprinkle with the remaining mozzarella cheese.

Step 4
Bake for 35-40 minutes or until the cheese is melted and golden.