Gluten-Free Vegetarian Lasagne
2 teaspoons of oil
1 onion, finely chopped
2 cloves of garlic crushed
1 tin lentils
1 red capsicum
1 carrot
1 zuchhini
3 large mushrooms
700g chunky tomato sauce
2 tablespoons tomato paste
1 pkt san remo gluten free lasagne sheets
150g baby spinach
1/4 cup tasty cheese
300g low-fat ricotta cheese
1/2 cup of milk
1. Preheat oven to 200 degrees
2. Heat oil and cook onion and garlic.
3. Add vegies and lentils cook till just soft.
4. Add tomato sauce and paste.
5. Cook for another 1-2 mins.
6.Spoon some sauce over base (28cm by 21cm). Top with lasagne sheets. Spoon mare mix, then sheets, then mix then 1/2 cheese then sheets.
7. Mix ricotta with milk and add spinach, top this mix then cheese.
8. Bake for 45mins.
9. Serve with green salad.
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