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Lentil Lasagne

1 cup brown lentils
1 bay leaf
3 medium onions or leeks
3 cloves garlic
2 tablespoons oil
100 grams mushrooms
1 green pepper
1 425 gram can tomato puree
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon oreganum
1/4 teaspoon thyme
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper

Wash lentils and cover with plenty of cold water and boil with bay
leaf until tender (Approx. 45 minutes).

Finely chop onions and saut with the crushed garlic in oil until
tender. Add sliced mushrooms and diced green pepper; continue to
cook until onion is clear. Add tomato puree, and then add the
herbs, sugar, salt and pepper. Simmer over low heat to let the
flavours mingle.

When lentils are cooked, drain and reserve liquid. Add lentils to
tomato mixture then add a little of the reserved liquid to bring
to desired consistency. Pour mixture into a bowl and refrigerate
overnight, or freeze.


Lasagne Topping

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
grated nutmeg
black pepper
2 cups tasty cheese
2 eggs

Melt butter and cook in flour. Gradually add milk stirring
continuously until mixture thickens and add seasonings. Remove
from heat and add cheese. Beat in eggs.

In a large shallow casserole spread a thin layer of lentil mixture.
Cover this with lasagne noodles and then layer half of the lentil
mixture and half of the lasagne topping. Cover with a second layer
of lasagne noodles and layer remaining lentil mixture and topping.
Dust with paprika.

Bake for 45 minutes at 150 c

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