1 batch of leftover Quorn or mince bolognese
Half a pack of lasagna sheets
150g grated cheddar cheese or parmesan
50g pumpkin seeds (toasted)
125g dried red lentils (cooked as per pack instructions)
8 cherry tomatoes (cut in half)
200g of pumpkin flesh (cooked and mashed)
2 tablespoons plain flour
1 pint milk
Preheat the oven to 200°C conventional / 180°C fan
Boil the red lentils for 20 minutes in boiling water, then drain
Add the cooked lentils to the leftover bolognese and warm gently in a small pan until mixed thoroughly. Take off the heat and set aside. Add the halved cherry tomatoes to the sauce.
Make the white sauce - place a medium pan on a low heat and add the butter, allow to melt. Add the flour and whisk until it is thoroughly combined and cook through for a minute or so. Slowly add the milk, mixing all the time so it doesn’t form lumps. If it gets lumpy keep mixing with the whisk. Cook gently until the milk has heated through and the sauce has thickened. Take off the heat and set aside.
Assemble the lasagne into a square / rectangular oven proof dish. Start by spreading out a layer of pumpkin mash, then follow with a layer of lentils and bolognese then a layer of lasagne sheets. Next add some white sauce and scatter 1/3 of cheese on top
Repeat the steps above until the dish is full and all the ingredients have been used up (2 - 3 layers).
Create a spooky face on top using pumpkin seeds. Tip - why not try to make a ghost or skeleton or a vampire with the seeds? Finish with a scattering of cheese. Place into a preheated oven for 35-40 minutes until golden and bubbling on top, and cooked right through