Elliot Lewis

Filling

• 3 tbs of olive oil
• 3 finely chopped onions
• 1 carrot finely chopped
• 2 stalks of celery
• 200g of mushrooms
• 1 bay leaf
• 2 tbs of tomato paste
• 400g of chopped tomatoes
• Black Pepper
• 2 cans of lentils
• 3/4 cups of water
• 2 tbs of chopped parsley
• 100g of grated cheese
• Lasagne sheets

Bechamel

• 1/2 cups of sour cream
• 1 cup of cottage cheese
• 1 tsp of chopped mint

Method

• Fry onion with oil.
• Add carrots, sizzle for a while.
• Add celery, mushrooms, tomato, bay leaf and the lot all together and simmer for 40 minutes.
• Turn the heat off and rapidly whisk in 2 eggs and let it stand for 5 minutes. This is what will make it firm and stand up. Whisk hard, whisk well, you don’t want egg white streaks in your dish.
• Mix the bechamel bits.