Mahesha’s Vegetarian Lasagne

Wholemeal lasagne sheets – dried or fresh
¼ cup ricotta cheese
¼ orange juice
¼ cup extra Grana Padano cheese

Tomato Sauce:
1 Supersized jar of Bolognaise sauce
¾ cup of salt reduced tomato soup canned
250g Ricotta cheese
Dried mixed herbs
¾ cup red lentils – rinsed 3 times
½ cup chia seeds
1 Tbsp dried chilli flakes – to taste
2 Tbsp molasses
Little bit salt & pepper

White Sauce:
1 Tbsp butter
3 Tbsp flour
2 Cups low fat milk (approx.)
½ Cup finely grated Grana Padano cheese
1 Tsp paprika
Little bit salt & pepper

Vegetables:
2 handfuls finely sliced sweet potato
2 Handfuls Pumpkin finely sliced
3 Portabello mushrooms finely sliced
4 handfuls spinach – plus a squeeze of lemon

Directions:
1. Preheat oven to 180 degrees. In a large bowl, mix all ingredients for the tomato sauce.
2. White sauce: In a saucepan low heat, melt butter add flour and cook for approximately 2 minutes (enough to cook the flour, quickly add the milk in two batches and whisk well each time. Add the grated cheese and paprika and salt and pepper.
3. Spread the tomato sauce in the base of a large lasagne tray. Add 1 layer of lasagne sheets.
4. On top, layer white sauce, sweet potato, tomato sauce, and lasagne sheets.
5. Repeat with white sauce, mushroom, tomato sauce, and lasagne sheets.
6. Next repeat with tomato sauce, spinach leaves layer – ¼ cup ricotta cheese crumbled – squeeze of lemon, and salt and pepper.
7. Finish the final layer with lasagne sheet, white sauce, pumpkin, tomato sauce, and one last layer of lasagne sheets.
8. Cover the lasagne with tomato sauce and the last of the white sauce. Sprinkle with extra cheese.
9. Push down lightly to compress the layers. Around the sides of the dish where there are some gaps, pour in the orange juice.
10. Leave in oven for 45 minutes. Enjoy with glass of red wine and some laid back music of your choice- the group UB40 is good.