Special Lentil Lasagne

• 250 g whole wheat lasagna noodles, sheets (dry)
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 anchovies, chopped (more if you are brave)
• 5 garlic cloves, crushed (or to taste)
• 6 -8 button mushrooms, chopped finely
• 3 carrots, shredded
• 3 stalks celery, chopped
• 4 cups passata or 4 cups pasta sauce
• 1 eggplant, diced
• 2 zucchini, diced
• 800 g brown lentils (2 cans)
• 14 cup cheese, shredded (optional)
• water, if needed
• salt and pepper, to taste

1. Heat olive oil in pan and saute onion, anchovies and garlic 2mins or until onion is soft but not brown.
2. Add mushrooms, carrot and celery, saute 2-3mins.
3. Pour in passata and bring to a gentle simmer, then add zucchini and eggplant.
4. Simmer 15mins or until all vegies are tender.
5. Drain and rinse lentils then add to the sauce, stir and allow a few minutes for the lentils to heat through.
6. If sauce is too thick thin with a little water.
7. Season to taste with salt and pepper as desired.
8. Start with a spoon of sauce, then layer lasagne noodles and sauce together, finishing with a layer of sauce.
9. If using cheese, you can use a little between each layer or just on top.
10. Cover with foil and bake for 40mins or until noodles are soft.
11. If using cheese on top uncover for the last 5 mins so that cheese is nice and bubbly.
12. Stand five minutes then slice and serve with a nice green salad and garlic bread.

whole wheat lasagna noodles, olive oil, onions, anchovies, garlic, mushrooms, carrots, stalks celery, passata, eggplant, zucchini, brown lentils, cheese, water, salt

Taken from www.food.com/recipe/special-lentil-lasagne-308736 (may not work)