HOME FLIP		LENTIL LASAGNE Ingredients: Sauce: Olive Oil 2 onions 2 cloves of garlic large bottle of tomato sauce can of crushed tomotoes 1 cup of cooked red lentils 1 bunch of fresh basil Filling: Pumpkin cooked and mashed 2 eggplants (cut 1 cm thick and grilled) 1 packet of lasagna sheets Hard tofu thinly sliced Topping: Sesame seeds Salt and pepper Grated parmesan cheese Alternative topping: mashed tofu with sesame seeds Directions: Soften garlic and onion in olive oil, add cooked lentils, fresh basil, tomato sauce and tinned tomatoes and simmer for 20 mins. Line the bottom of a rectangular baking tin with a lasagna sheet, then top with 1cm of tomato sauce, a layer of eggplant, pumpkin, tofu, then lasagna sheet. Repeat 2 or 3 times. Finish with a sheet of lasagna, topped with tomato sauce, sesame seeds, salt and pepper and grated parmesan cheese or mash tofu and mix with sesame seeds and sprinkle on top. Bake in moderate oven for approx 60 mins. You might have to cover it towards the end if the topping has browned.