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Ingredients

• 200 g (7 oz) no-precook lasagne sheets, about 12
• 1 can artichoke hearts in water, about 400 g, drained, rinsed and sliced
• 150 g (5½ oz) ricotta cheese
• 100 ml (3½ fl oz) semi-skimmed milk
• 3 tbsp freshly grated Parmesan cheese
• Lentil and bean sauce
• 1 tbsp sunflower oil
• 1 large red onion, thinly sliced
• 100 g (3½ oz) split red lentils
• 2 large red peppers, seeded and diced
• 1 large carrot, thinly sliced
• 2 celery sticks, thinly sliced
• 550 ml (18 fl oz) vegetable stock
• 1 bay leaf
• 2 cans flageolet beans, about 410 g each, drained and rinsed
• salt and pepper

Description

This Colourful Main Dish Is Built Up With Layers Of Red Pepper, Lentil And Bean Sauce, Sheets Of Lasagne And Sliced Artichoke Hearts. The Creamy, Richly Flavoured Topping Is A Combination Of Ricotta And Parmesan Cheeses.

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