Lentil, Kidney bean and Vegetable Lasagne

• YIELD: Serves 6 to 8 (plenty of leftovers for the next day.....and the day after that!)

Ingredients

• 1 Package of Fresh Lasagne Sheets
• 1 Onion Diced
• 3 Cloves of Garlic Minced
• 1 Cup Broccoli Florets
• 2 Cups Sliced Button Mushrooms
• 2 Medium Sweet Potatoes Peeled & Diced
• 2 Cups Brown Lentils Cooked (or Canned,Rinsed & Drained)
• 1 Can Red Kidney Beans Rinsed & Drained
• 2 500 Grams Passata Sauce
• 1/2 Cup Fresh Parsley
• 1/2 Cup Fresh Basil Torn
• Vegan parmasan cheese to serve

Instructions

1. In a large non-stick saute pan or skillet, saute onion and garlic for five minutes, over a medium heat
2. Add the mushrooms, sweet potatoes and broccoli and leave to sweat for 15 minutes- you may need to add some water if it starts to stick
3. When the sweet potatoes are soft, add the lentils, kidney beans and herbs and mix well
4. Using a ladle, place the vegie mix into another bowl and set aside
5. Using the same saute pan, pour some passata sauce in the base, and layer 2 or 3 lasagne sheets (you may need to trim these to fit)
6. Keep the heat on medium, and ladle some vegie mix over the noodles
7. Top with more passata, then more noodles, and vegies
8. Continue until the pan is full or mix is finished
9. Finish off with some more passata and cover with lid
10. Cook on the stovetop, over a medium heat for 15 to 20 minutes
11. Remove lasagne from heat when noodles are soft and leave to stand for another 10 minutes
12. Top with extra basil and parmesan cheese and serve