Ingredients

• olive oil cooking spray
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 2 sticks celery, finely chopped
• 1 small green capsicum, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g cans diced tomatoes
• 2/3 cup dry red lentils, rinsed
• 2 cups Massel vegetable liquid stock
• 2 cups basil leaves, roughly chopped
• 1 bunch English spinach, washed, chopped
• 250g packet dried lasagne pasta sheets

Topping

• 1 cup skim milk
• 1 1/2 tablespoons plain flour
• pinch nutmeg
• 500g low-fat cottage cheese
• 80g low-fat vintage cheddar cheese, grated

Method

• Step 1 Spray a large saucepan with oil. Heat over medium heat. Add onion, carrot, celery and capsicum. Cook, stirring occasionally, for 8 minutes or until soft. Add garlic, tomatoes, lentils and stock. Bring to the boil.
• Step 2 Reduce heat to low. Cover. Simmer for 20 minutes, stirring every 5 minutes. Remove lid. Simmer for a further 10 minutes or until liquid has reduced and lentils soft. Remove from heat. Stir in basil and spinach.
• Step 3 Meanwhile, make topping: Whisk 2 tablespoons milk and flour in a saucepan until smooth. Stir in remaining milk. Place over low heat. Cook, stirring, for 5 minutes or until sauce boils. Season with salt, pepper and nutmeg. Set aside. Cover surface with plastic wrap.
• Step 4 Preheat oven to 180°C. Grease a 6cm deep, 26cm x 32cm (base) baking dish. Spread 1 spoonful lentil sauce over dish. Cover with 1 layer pasta sheets. Spoon over half the lentil sauce. Repeat pasta and sauce layers, finishing with pasta.
• Step 5 Stir cottage cheese into topping. Spread over lasagne. Sprinkle with cheddar. Bake, uncovered, for 1 hour or until golden. Stand for 10 minutes. Serve.