Vegetable And Lentil Lasagna

• 7 oz red lentils
• 2 tbsp olive oil
• 1 None small leek, thinly sliced
• 1 None fresh long red chili, finely chopped
• 2 cloves garlic, minced
• 4 None medium tomatoes, coarsely chopped
• 1 tbsp tomato paste
• 4 None fresh lasagna sheets, trimmed to fit dishes
• 2 oz baby spinach
• 7 oz ricotta cheese
• 3.5 oz feta cheese, crumbled
• 1 tbsp finely chopped fresh basil leaves

1. Preheat oven to 400u0b0F. Oil 4 - 12 oz baking dishes.
2. Cook lentils in boiling water until just tender. Drain.
3. Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Cook leek, chili and garlic, stirring, until leek softens. Add tomatoes and tomato paste. Cook, stirring, until liquid is almost absorbed. Remove from heat and stir in lentils. Season to taste.
4. Spoon 1 tbsp lentil mixture into each baking dish. Cover with lasagna. Divide 1/2 remaining lentil mixture between dishes. Top with spinach and ricotta. Cover with lasagna then remaining lentil mixture. Sprinkle with feta and bake for 20 mins, or until heated through. Let stand for 5 mins then sprinkle with basil and drizzle with remaining oil.

red lentils, olive oil, long red chili, garlic, tomatoes, tomato, fresh lasagna sheets, baby spinach, ricotta cheese, feta cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/33673 (may not work)