Serves 4
Preparation time 10 minutes
Cooking time 1¼ hours, plus standing
2 tablespoons vegetable oil
150 g (5 oz) French beans, chopped
1 onion, thinly sliced
400 g (13 oz) can chopped tomatoes
125 g (4 oz) split red lentils, picked over, rinsed and drained
300 ml (½ pint) water
pinch of dried oregano
500 g (1 lb) cream cheese
2 eggs, beaten
125 g (4 oz) ready-cooked lasagne sheets
2 tablespoons freshly grated Parmesan cheese
salt and pepper
Heat the oil in a saucepan over a low heat and fry the beans and onion for 5 minutes until the onion is soft and translucent.
Sprinkle with salt and pepper, then add the tomatoes, lentils, measurement water and oregano. Bring to the boil. Simmer for about 30 minutes or until the lentils are tender but not mushy. Mix together the cream cheese and beaten eggs in a bowl.
Spread half the vegetable and lentil mixture over the bottom of a large ovenproof dish, then cover with a third of the lasagne sheets. Pour over half the cheese mixture, then cover with another layer of lasagne sheets. Make a layer with the remaining vegetable and lentil mixture, cover with the remaining lasagne sheets and, finally, with the rest of the cheese mixture.
Sprinkle over the Parmesan and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes. Remove from the oven and leave to stand for 5 minutes before cutting into slices and serving.
For beef lasagne, fry the sliced onion in the oil for 5 minutes until soft, omitting the French beans. Increase the heat slightly and add 500 g (1 lb) minced beef. Cook, stirring and breaking up the meat with a wooden spoon, until the mince is browned. Stir in 2 chopped garlic cloves, ½ teaspoon dried oregano and 1 tablespoon plain flour, then mix in the chopped tomatoes and 200 ml (7 fl oz) beef stock. Simmer gently for 45 minutes, stirring now and then, until the meat is tender. Layer in an ovenproof dish with the lasagne and cream cheese mixture and cook as above.