Preparation Time50 minutes
Heat the vegetable oil, onions and celery in a large pan and fry until softened.
Add the mushrooms and garlic and cook for a further minute
Add the vegetarian mince, red lentils, Rich and Rustic and oregano and simmer for 30 minutes making sure the lentils are cooked through
Cover the base of a deep roasting tin with a quarter of the vegetarian sauce and arrange a layer of lasagne sheets on top.
Repeat the process of alternating layers of sauce and lasagne sheets until all the sauce has been used, finishing with a layer of lasagne sheets.
In a separate bowl whisk the bechamel powder into 125ml of cold water and mix to a smooth paste, then add the boiling water.
Continue to whisk for 3 minutes then add the cheddar cheese and season with cracked black pepper to taste.
Pour the sauce over the lasagne sheets. Bake in an oven pre-heated at 190°c for 30-45 mins
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