Vegetable Lasagne

Ingredient	10 serves
Extra virgin olive oil	1/2 tablespoon
Brown onions, finely diced	1
Minced garlic	1.5 tsp
Carrots, grated	2
Zucchinis, grated	2
Eggplant, peeled and cut into 1cm dice	1/2 medium
Tinned brown lentils, drained	600g
Tinned diced tomatoes, no added salt	600g
Cornflour	3 tbsp
Milk	750mL
Grated cheddar cheese	250g
Wholemeal pasta sheets	250g

	1 Preheat oven to 180°C.
	2 Heat extra virgin olive oil in large frying pan over a medium heat.
	3 Cook finely diced onion and minced garlic until soft and translucent. Add grated carrot, grated zucchini, diced eggplant, drained brown lentils and tinned tomatoes. Mix well and reduce heat.
	4 Simmer for approximately 40 minutes until the sauce thickens and the eggplant is very soft.
	5 Add water if the sauce is too thick.
	6 To make the cheese sauce: In a saucepan over a low heat, make the cornflour into paste with a small amount of milk. Cook whilst stirring for a few minutes. Add the remaining milk and heat on low, stirring continuously until the sauce thickens. Take off the heat and stir in most of the grated cheese, reserving enough to cover the top of the lasagne before baking.
	7 Spread half of the vegetable mixture over the base of a 25 x 35cm baking dish. Top with 1/3 cheese sauce. Place the lasagne sheets over top. Repeat process with the remaining half of the vegetable mixture, cheese sauce and lasagne sheets. On the last layer of lasagne sheet pour over the rest of the cheese sauce. Top with the remaining grated cheese, set aside in step 6.
	8 Bake for 40 minutes or until the top is golden and the lasagne sheets are soft.
	9 Serve warm.