Ingredients
Preparation
Step 1
Pre heat the oven to 180ºc fan, 190ºc conventional, gas 5
Step 2
Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder/paste cooking for a further 30 seconds.
Step 3
Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
Step 4
To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
Step 5
Leave to cool slightly then stir in the Alpro alternative to yogurt
Step 6
To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
Step 7
Spoon over half the spicy lentil mixture and top with the spinach and leeks
Step 8
Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top