Vegetarian Lentil Lasagne – Christine Bailey

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, crushed
• 150g mushrooms, finely chopped
• 1 x can of lentils drained
• 400g tinned chopped tomatoes
• 200ml vegetable stock
• 2 tbsp tomato purée
• 2tbsp cornflour
• 500ml semi-skimmed milk
• 150g grated cheese
• 1tsp Dijon mustard, optional
• 9 dried gluten free lasagne sheets