Steep 8oz whole brown lentils soaked in cold water overnight.
The next day simmer them in freshly boiled water that just covers them, along with a vege stock cube, a bay leaf and an inch of celery to be removed when the lentils are drained.
Finely chop 1 onion, 2 cloves garlic and 4oz mushrooms
Sauté/soften in half oz/ knob butter
Add this mixture to the drained lentils with 4 tbs tomato puree and 4 tbs water, (OR a can of chopped tomatoes) 1 tbs oregano or (2 tsps mixed herbs), 1 tsp sugar or sweetner.
Make up 1 pint white sauce using 2oz butter melted, 1 tsp Coleman’s or other strong mustard,1 tbs flour, ¾ pint milk, salt to taste.
Assemble by layering sauce, lasagne sheets and lentil mixture until you fill a wide shallow square dish. (lasagne/sauce/mix, lasagne/sauce/mix, lasagne/sauce)
Grate lots (3oz?) of any cheese you want to use and put it on top. Top with black pepper and grated nutmeg.
Cook at 170 for 40 mins or until well browned and bubbling.
Serve with green salad.