Classic Lasagna

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
577
FAT
62%
CHOL
25%
SOD
58%

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Ingredients for 4 servings

1½ cup brown lentils

3 cups water

3 bay leaves

1 brown onion, diced

2 garlic cloves, diced

1 large carrot, grated

250 g (9 oz) of cherry tomatoes, halved

2 vegetable stock cubes (I used no animal content ‘beef’ stock cubes)

1 tsp sugar

2 tbs red wine

½ cup tomato paste

50 g (2 oz) butter (dairy or non-dairy)

¼ cup plain flour

350 ml (12 fl oz) milk (diary or non-dairy)

½ cup vegetarian parmesan or sharp tasty cheese, grated

8 lasagne sheets

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