50 gram, Cheese - Parmesan, shredded
50 g, Cheese, gruyere
50 g, Cheddar cheese
4 cup, Spinach

Olive Oil
1 large, Onions, raw
1 clove garlic
2 Sticks, Fresh Celery Sticks
2 medium, Carrots, raw
200g, Chestnut Mushrooms
400g, Tinned Tomatoes
3 tbsp(s), Tomato Puree
300g, Puy Lentils
4 cup, Vegetable Stock

160 g, Lasagne Sheets

600 ml(s), Skim Milk
30g unsalted butter
30g plain flour

Make lentil bolognaise. Fry onion and garlic, add in celery and carrots, fry until soft. Add in tinned tomatoes, tomato puree and lentils, and some stock. Flavour with oregano, bay leaf, worcestershire sauce, chilli flakes.

Make white sauce with milk, butter and flour.

Layer with bolognaise, sauce, sprinkle of cheese, some spinach, then lasagne sheets. Repeat, finishing with sauce and cheese.

Bake in the oven until cheese brown.