Everyone loves a luscious, cheesy lasagne, and this vegetarian version of a beloved family favourite is so delicious that no one will complain that it doesn’t contain beef mince! For convenience, use tinned lentils and tomatoes, plus a sachet of Knorr Classic White Sauce, and serve piping hot with a crisp green salad. Ingredients: 30 ml (2 tbsp) olive oil 1 medium-sized onion, finely chopped 4 cloves of garlic, minced or 2 tsp (6g) already minced garlic. 10 ml (2 tsp / 2g) Robertsons thyme 500 g button mushrooms, chopped 1 medium eggplant (about) 300 g, cubed 30 ml (2 tbsp) / 30g tomato paste 2 x 400 g tins chopped tomatoes 250 ml water 43 g (1 sachet) Knorr roasted vegetables veggie bake 2 x 400 g tinned brown lentils, drained and rinsed 1.5 ml (1 ½ tsp / 3g) Robertsons black pepper 38 g (1 sachet) Knorr Classic white sauce, made according to packet instructions 8 dried lasagne sheets 200 g grated cheddar Chef’s Tip* You can use 600g beef mince in place of the lentils in this recipe.