Mushroom and Lentil Bolognese Veggie Lasagna – The Living Styles

Ingredients

• 5 teaspoons of olive oil
• 1 chopped brown onion finely
• 2 garlic cloves, cut finely
• Both salt and freshly ground black pepper
• 10 button mushrooms, cut coarsely
• 2 Table spoons tomato paste
• 1 cup of red lentils, dry
• 2 x 400g cans of pureed tomato
• 400ml of water or vegetable stock
• 50g of butter without salt
• 1/4 cup all-purpose flour
• 700 milliliters of milk
• 2 medium zucchinis, thinly sliced into oval shapes at a little angle
• 2 huge eggplants sliced into 1 centimeter pieces
• 1/2 a cup of long-grain white rice
• 1 cup of mozzarella that has been shredded