Ingredients

For the filling

• 1 onion, diced 
• 1 red pepper, sliced 
• 1 green pepper, sliced 
• 2 celery sticks, sliced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 2 tbsp chilli flakes
• 1 tin of chopped tomatoes
• 1 tsp brown sugar
• 300ml vegetable stock
• 100g red lentils
• 1 tin of chickpeas

For the cauliflower topping

• 1 cauliflower, cut into florets
• 50ml milk
• 50g grated cheese
• 1 tbsp black pepper
  

Methods

1. Fry the onion, peppers, celery sticks, and garlic in a pan.

2. Add the smoked paprika and chilli flakes, then add tomatoes, brown sugar, and vegetable stock.

3. Stir in the red lentils and tin of chickpeas.

4. Simmer for 20 minutes.

For the Topping:

1. Cook the cauliflower, then blend it with a bit of milk until smooth. Season well.

2. Layer lasagne sheets with the lentil/chickpea mixture and top the final layer with the pureed cauliflower.

3. Sprinkle grated cheese and black pepper over the top.

4. Preheat the oven to gas mark 6 (200°C).

5. Bake in the oven for 20 minutes.