Heat oil gently and sauté onion, carrot and mushrooms for approximately 4 – 5 minutes.
Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic and herbs.
Bring to a simmer for 25 - 30 minutes to an hour. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente. Season to taste.
Whilst sauce is simmering make the cheese sauce.
Second make the cheese sauce: -
Put the skimmed milk in a saucepan and add the corn flour water mixture.
Turn on the heat low and whisk using a balloon whisk until beginning to thicken to create a white sauce.
Gradually add the grated cheese, continually whisking to make it a creamy cheese sauce.
Place to the side.
Third assemble the lasagne: -
Pre heat oven to 180c
Pour half of the Bolognese sauce into a shallow ovenproof dish and then top with half of the lasagne sheets. Repeat this process with the other half of sauce and lasagne sheets.
Re-heat and whisk the cheese sauce just so it has a pouring consistency if it has been allowed to cool then pour it over the top of the lasagne layers and sprinkle it with the grated cheese.
Bake for 15-20 mins
Serve your red lentil lasagne with a side salad of lettuce, cucumber, chopped tomatoes and spring onions.