Vegetarian lasagne with green lentils

Heat the oven to 200°C/gas mark 6. First make the lentil and tomato sauce. Heat the oil in a large saucepan over a medium heat, and fry the onion for four or five minutes, or till it turns translucent. Add the carrots, mushrooms and courgette, coat in the oil and cook for another five-10 minutes, till the veg soften.

Add the passata or chopped tinned tomatoes and the green lentils, stir well and turn up the heat till it starts to bubble, then reduce to a simmer, and cook for another 15-20 minutes, or till veg are well cooked, stirring occasionally.

Meanwhile make the cheese sauce. Heat the butter in a saucepan, add the flour and stir rapidly with a wooden spoon, blending the flour and butter, till it starts to bubble.

Add the bay leaf, then quickly add a 100ml of the milk, stirring hard all the while till you have a smooth, thick sauce. Gradually add the rest of the milk, repeating process again till all the milk is used up and you have a medium-thick white sauce. Add the mustard powder and cayenne pepper if using and stir well. Then stir in the cheddar cheese so it melts into the sauce, and remove sauce from the heat.

Add a layer of lasagne sheets to an oven-proof dish, the pour over a layer of veg and lentils, followed by the sauce. Add another layer of lasagne, then add more veg and cheese sauce. Add another layer of lasagne, finishing with a generous layer of white sauce.

Add the remaining grated cheddar as a topping. Place in the oven and cook for 45 minutes, or according to lasagne pack instructions, until top is golden.

*Adding lentils to a vegetarian lasagne is a good way to help your little one get some extra protein into their diet. You could also try adding tinned kidney beans instead of lentils.