Vegetarian Lasagne

The secret of a good vegetarian lasagne is the quality of the filling, lentils, beans and patience are the key.

Saute
2 diced brown onions
4 diced celery stalks
3 finely diced carrots
100gms of thinly sliced mushrooms
400gm tin of tomatoes
400gm tin of red kidney beans (or brown lentils)
Take at least 40 minutes to gradually cook this down

Layer in a baking dish with fresh lasagne sheets adding grated cheese to each layer

Top with a white cheese sauce
Melt 25gms butter
Stir through 25gms of flour
Add 1/2 cup of milk
Add a handful of grated cheese
Stir until melted through

Pour a generous amount of pasata over the top
Cover with a mixture of grated cheese

Oven bake until golden