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- 1 tablespoon of oil
- 1 chopped onion
- 1 celery, chopped
- 1 teaspoon of curry powder
- 1 grated carrot
- 1 zucchini, grated
- 425 g rinsed drained brown canned lentils
- 425 g canned crushed tomatoes
- 140 g tomato paste
- 1/4 teaspoon of salt
- 125 g lasagna sheets
- 40 g margarine
- 3 tablespoons plain flour
- 3 cups milk
- 1/2 cup of grated cheese
Preheat the oven to 180C.
Heat the oil in a large saucepan. Add onion and celery and cook until smooth.
Add curry powder, cook for 1 minute.
Add carrot, zucchini, lentils, tomatoes, tomato paste, and salt. Bring to a boil, then simmer for 5 minutes. Set aside.
To make the sauce, place the margarine in a bowl and microwave until melted.
Add flour to margarine and microwave for 1 minute. Gradually add milk and then microwave for 8-10 minutes, stirring every few minutes, until sauce boils and thickens.
Add the cheese to the microwave mixture for 1 minute.
In a lasagna dish, place the lasagna sheets, then spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce.
Bake lasagna for 40 minutes.
curry lasagna lentils