Ingredients

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 1 carrot, peeled, finely diced
• 2 sticks celery, finely diced
• 2 garlic cloves, crushed
• 150g button mushrooms, sliced
• 2 tablespoons no added salt tomato paste
• 400g tin chopped tomatoes
• 400g tin brown lentils, rinsed and drained
• 60g All-Bran Original
• 450g fresh low fat ricotta
• 1 egg
• 25g (1/4 cup) finely grated parmesan
• 125ml (1/2 cup) reduced-fat milk
• 3 fresh lasagne sheets

Method

• Step 1 Heat the oil in a large heavy based pan over a medium heat. Add the onion, carrot and celery, cook stirring occasionally for 6-8 minutes or until vegetables are softened. Add garlic and mushrooms, cook stirring for 3 minutes more.
• Step 2 Add the tomato paste, cook stirring for 2 minutes, add the tomatoes, 125ml (1/2 cup) water and the lentils. Cook stirring occasionally for 5 minutes. Add All-Bran Original, simmer for a further 5 minutes or until sauce thickens. Remove and set aside.
• Step 3 Preheat oven to 180°C or 160°C fan forced, lightly spray a 2 litre (8 cup) capacity oven proof baking dish with oil. Place the ricotta, egg, parmesan and milk in a food processor and process until smooth.
• Step 4 To assemble the lasagne, spread 2/3 cup of the lentil mixture over the base of the prepared dish. Top with 1 lasagne sheet, cutting to fit if necessary. Top with half the remaining lentil mixture, then 1/3 of the ricotta mixture. Repeat with another lasagna sheet, the remaining lentils and 1/3 of the ricotta. Finish with a third lasagna sheet, and spread evenly with the final ricotta mixture.
• Step 5 Bake in the preheated oven for 30–40 minutes or until top is golden and bubbling. Let the lasagna sit for 5 minutes before cutting. Serve garnished with fresh basil or baby rocket leaves if desired.