Vegetarian Lasagne

Ingredients:
Dried lasagne sheets
1 Tbl oil
Slices of sweet potato and pumpkin
Tomato passata
2 tins brown lentils
1 cup water
Onion, chopped
Red capsicum, chopped
Spinach leaves
Stock cube
2Tbl butter
2Tbl plain flour
1.5 cups milk
1/2 cup grated cheese

Method:
Set oven to 180 degrees Celsius, fan-forced
Place slices of pumpkin and sweet potato on a tray and bake ~ 15 min. Remove when cooked.
Place oil in saucepan, heat, add chopped onion and after a few minutes add chopped capsicum. Add lentils, 1 cup of tomato passata, stock cube and water. Bring to a simmer and add spinach leaves. Stir occasionally.
In another saucepan, melt butter and add flour. Stir and add milk. Continue stirring until thickened.

Grease a lasagne dish. Pour a little of the white sauce and lentil mixture in the base.
Layer of lasagne sheets followed by pumpkin and lentil mixture and a drizzle of white sauce.
Repeat (with sweet potato).
Layer of pasta, add remaining lentil mixture, remaining passata and finally white sauce and cheese.