Special Lentil Lasagne

This is based on my Our Special Vegetarian Lasagne but this one includes anchovies so unless you eat fish it's not vegetarian. Use a disposable foil tray if you don't have a large enough baking dish. This is my first recipe trying anchovies and I've got to say that I really enjoyed what they bring to the dish. Come on be brave, "they're just hairy, not scary"! Please note that prep time is time to make the lentil sauce.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 250  g  whole wheat lasagna noodles, sheets (dry)
• 1  tablespoon olive oil
• 2  onions, chopped
• 3  anchovies, chopped (more if you are brave)
• 5  garlic cloves, crushed (or to taste)
• 6 -8  button mushrooms, chopped finely
• 3  carrots, shredded
• 3  stalks celery, chopped
• 4  cups  passata or 4  cups  pasta sauce
• 1  eggplant, diced
• 2  zucchini, diced
• 800  g brown lentils (2 cans)
• 1⁄4 cup cheese, shredded (optional)
•  water, if needed
•  salt and pepper, to taste

Directions

1. Heat olive oil in pan and saute onion, anchovies and garlic 2mins or until onion is soft but not brown.
2. Add mushrooms, carrot and celery, saute 2-3mins.
3. Pour in passata and bring to a gentle simmer, then add zucchini and eggplant.
4. Simmer 15mins or until all vegies are tender.
5. Drain and rinse lentils then add to the sauce, stir and allow a few minutes for the lentils to heat through.
6. If sauce is too thick thin with a little water. Season to taste with salt and pepper as desired.
7. Start with a spoon of sauce, then layer lasagne noodles and sauce together, finishing with a layer of sauce.
8. If using cheese, you can use a little between each layer or just on top.
9. Cover with foil and bake for 40mins or until noodles are soft. If using cheese on top uncover for the last 5 mins so that cheese is nice and bubbly.
10. Stand five minutes then slice and serve with a nice green salad and garlic bread.