GREGORY'S LASAGNE
Lasagne is in 3 parts - tomato-based sauce, bechemal
sauce, and lasagne sheets. Then you can layer however
you wish, starting with a little tomato based sauce.
TOMATO-BASED SAUCE
1-2 cups red lentils cooked for 15 mins in big pan with
enough water to cover, then add 1-2 tins of tinned
tomatoes (chopped finely), plus a few big dollops of
tomato paste. Then add in some dried herbs - sweet
basil, marjoram, oregano. Grind in some black pepper
and a splash of red wine (if you like). Cook for
further 10 mins until thick and yummy.
BECHEMAL SAUCE
Make a roux with flour, oil and water, then add in 2 -3
cups of finely chopped fresh mushrooms. Cook 20 mins,
blend and return to pan, add nutmeg. Sauce should be
smooth, not too thick.
Then do your layering. You can add a layer of spinach
in there somewhere too, or some finely sliced roasted
eggplant.
PS. You can just make the tomato-lentil sauce and have
this as bolognaise.