WHOLEMEAL LENTIL LASAGNE

INGREDIENTS:
cooking oil spray
1+1/2 cups (300g) brown lentils
1 teaspoon olive oil
2 cloves garlic, chopped
1 medium (150g) onion, chopped
1 medium (200g) red pepper, chopped
200g button mushrooms, sliced
1 teaspoon garam masala
2 teaspoons ground cumin
6 instant wholemeal lasagne sheets
400g low-fat ricotta cheese
1/4 cup (15g) breadcrumbs
1/2 cup (50g) grated low-fat mozzarella cheese
1 tablespoon chopped fresh parsley

METHOD:
Coat ovenproof dish (2 liter/8 cups capacity) with cooking oil spray.
Add lentils to large pan of boiling water, boil uncovered, about 15 minutes or until tender, drain.
Heat oil in a pan, add garlic and onion, cook, stirring, until onion is soft.
Add pepper, mushrooms and spices, cook, stirring, until vegetables are just tender. stir in lentils.
Cover base of prepared dish with 3 lasagne sheets, spread with half the lentil mixture, then half the ricotta cheese.
Repeat with remaining lasagne, lentil mixture and ricotta.
Sprinkle with combined breadcrumbs, cheese and parsley, bake uncovered, in moderate oven about 45 minutes or until browned.


Serves 6.
Per serve: 9.8g fat.
Calories: 340.
Suitable if you have diabetes.