| 500 g | lasagne sheets |
| 1 pint | cheese and turmeric sauce (see below) |
| 2 cups | cooked brown lentils (= approx 1 cup raw), with juices/sauce |
| oil |
| 1 | small onion |
| 6 cloves | garlic |
| 4 cups | blended Italian tinned tomatoes |
| 2 tablespoons | tomato paste |
| 6 sprigs | oregano |
| 2 sprigs | parsley |
Saute onion, then garlic. Add lentils and tomatoes, simmer 15 minutes, add chopped herbs. In a lasagne dish, make 4-5 layers of lentils, pasta and cheese sauce. Finish with some grated cheese. Cook in a moderate oven for 35-45 minutes until browned. Rest in a warm place 10 minutes before serving.
Sauce
| 4 dessertspoons | butter |
| 4 dessertspoons | wholemeal flour |
| 2 cups | milk |
| 1/2 - 1 cup | grated cheese |
| 1/2 teaspoon | turmuric powder |
Melt butter, cook flour without stirring until golden. Add milk all at once, stir until boiling and thickened. Add cheese and turmuric.
This is Leonie's adaptation of the lentil lasagne recipe from the Source cookbook. It tastes excellent.
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