‘Free From’ Vegetarian Lasagne
Penny's Recipes
Penny's Recipes
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Ingredients

  • Lasagne
  • 1 large
  • 2 medium leeks
  • 200 g green lentils
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 red pepper
  • 2 sticks celery
  • 1 carrot peeled and chopped
  • 2 garlic cloves
  • peeled and crushed
  • / 14 oz chopped tomatoes
  • 1 dessert
  • spoonful tomato puree
  • 1 teaspoon mixed herbs
  • 250 ml milk
  • 1 dessertspoon cornflour
  • 1/2 teaspoon nutmeg
  • / 2.5 oz mature cheddar cheese

Instructions

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