Large red lentil lasagne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil and fry onion, carrot and celery for five minutes then add garlic.

Step 2

Add tomato purée, fennel seeds, paprika and oregano. Fry off until fragrant and purée goes dark.

Step 3

Add beef stock and tinned tomatoes. Heat until simmering.

Step 4

Add lentils, sugar, and bay leaf. Heat on low with lid on. Stir occasionally to stop them sticking to the bottom of the pan.

Step 5

Add basil and chopped spinach near the end as the lentils are softening. Add seasoning as needed.

Step 6

As the sauce cooks combine the ricotta, eggs, and 100g gran padano, and season well. Add nutmeg if you like.

Step 7

When the lentils are softened, start to layer your lasagne starting with red sauce, then lasagne sheets, and ricotta. The final layer should be either red sauce or a bit of a mix of your red sauce and ricotta.

Step 8

Top with mozzarella and gran padano and bake for 30-40 minutes until the pasta is done and the top is golden.