ALL SERVE 4
Ricotta veggie lasagne V
• 4 tbsp olive oil
• 1 red onion, sliced
• 1 clove of garlic, finely chopped
• 2 red peppers, seeded and sliced into strips
• 1 aubergine, trimmed and cut into 1cm cubes
• 250g tinned cooked green lentils
• 400g tinned peeled plum tomatoes
• 150g chestnut mushrooms, sliced
• 9 lasagne sheets
• 6 tbsp ricotta
• 75g grated Parmesan or Pecorino