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Vegetarian lasagne


- For the lentil ragu
2 tbsp olive oil
1/4 x 500g pack of frozen sliced onions
1 carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, crushed
150g (5oz) mushrooms, finely chopped
100ml (3 1/2oz) red wine
250g (8oz) ready cooked Puy lentils
1 x 400g tinned chopped tomatoes
100ml (3 1/2oz) vegetable stock
1 tsp dried mixed herbs
1 bay leaf
2 tbsp tomato purée

- For the white sauce
100g (3 1/2oz) butter
100g (3 1/2oz) plain flour
600ml (7fl oz) semi-skimmed milk
Pinch nutmeg
9-12 dried lasagne sheets
50g (2oz) Parmesan, grated
100g (5oz) mozzarella, torn



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