Lentil lasagne with cucumber and herb salsa

Ingredients:

2 courgettes

133ml tomato passata

2 green peppers

1 red onion

400g red lentils

1 teaspoon mixed herbs

½ teaspoon rosemary

½ teaspoon garlic powder

Garlic and herb slices

For the cheese sauce:

50ml milk

1 tablespoon oil

1 tablespoon cornflour

½ teaspoon nutmeg

133g grated cheese

For the cucumber and herb salsa:

1 cucumber

A handful of fresh basil

A handful of fresh coriander

Directions:

Prep the salsa:

• Peel and dice the cucumber
• Pick basil leaves and chop
• Chop the coriander

Method:

Mix the diced cucumber and herbs to create a salsa. Then:

• Dice the courgette
• Peel and dice the onions
• Deseed and dice the pepper
• Cook the lentils

Method:

Sweat off onions in a bit of oil on a medium heat until soft. Add courgette, peppers and cook for a few minutes. Add the mixed herbs, cooked lentils and passata. Reduce for 10-15 minutes until the sauce has thickened.

To make the cheese sauce:

Blend the oil & corn flour until you have a smooth paste. Gradually pour in the milk, whisking constantly, and add the nutmeg. Place a large saucepan on the heat & bring the milk mixture to a boil until it thickens to a smooth sauce. Remove from the heat and add half the cheese.

Let's bake:

In oven-proof serving dishes, layer the lentil mixture and pasta sheets. Top with bechamel sauce and cheese and bake in a hot oven until golden brown and the pasta is cooked throughout. Bake the garlic and herb slice in the oven until cooked throughout.

Serve lasagne, salsa and garlic and herb slices separately.