Ingredients

For the base:

• 1 tbsp oil
• 1 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 celery sticks, sliced
• 3 garlic cloves, minced
• 4 chillies, sliced
• 1 tbsp smoked paprika
• 400g tin of chopped tomatoes
• 1 tsp sugar
• 300ml veg stock
• 1 00g red lentils
• 1 tin of chickpeas
• 8 lasagne sheets

For the topping:

• 1 cauliflower, broken into florets
• 50ml milk
• 1 00g mature cheddar, grated
• 2 tbsp black pepper

Methods

For the base:

1. Fry the onion, peppers, celery sticks, garlic and chillies in the oil for. 3 – 4 minutes.

 2. Add the smoked paprika and stir well.

3. Add in the tin of tomatoes, sugar, vegetable stock, lentils, and chickpeas.

4 Bring to the boil then reduce heat and simmer for 20 mins.

For the topping:

1. Cook the cauliflower in boiling water until soft.

2. Blend with the milk, season well.

3. Layer up lasagne sheets with lentil/chickpea mix, and top final layer with pureed cauliflower. Top that with the cheese and black pepper.

4. Pop in oven for 20 mins gas mark 6 or 200c.