Lentil and vegetable lasagne with aubergine and courgette
This vegetable lasagne incorporates a delicious lentil-based sauce, or vegetarian bolognese. Deliciously creamy and full of flavour, it's layered with béchamel sauce and grilled vegetables.
Ingredients
- 12 lasagne sheets
- 1 onion
- 4 garlic cloves
- 3 carrots
- 350 grams green lentils
- 400 grams of mushrooms
- 400 grams of roasted peppers
- one and a half courgettes
- 1 aubergine
- 140 grams of tomato purée
- 600 grams of canned diced tomatoes
- 1 tablespoon of herbes de Provence
- olive oil
- salt and pepper to taste
- 100 grams grated grana padano (or vegetarian Parmesan cheese)
- 900 ml béchamel sauce
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