Vegetarian Puy lentil lasagne Archive

Ingredients

• knob of butter, for greasing and frying
• 200g/7oz Puy lentils
• 1 vegetable stock cube
• 1 tbsp garlic infused olive oil, or olive oil, for frying
• 1 onion, chopped
• 1 garlic clove, chopped
• 110g/4oz mushrooms, finely diced
• 110g/4oz leek, finely sliced
• 1 x 400g/14oz can chopped tomatoes
• sea salt and freshly ground black pepper
• 6-9 sheets lasagne
• handful grated Parmesan (or vegetarian alternative)
• green salad, to serve
• 110g/4oz butter
• 85g/3½ oz plain flour
• 850ml/1½ pints milk
• 6 tbsp double cream
• 110g/4oz grated cheddar