Vegetarian: Lentil Lasagne by Recipe Cottage

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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