Mediterranean Lasagna with Crispy Garlic Bread

Method

Step 1

Preheat the oven to 200°C, 400°F, gas mark 7.

Step 2

To make the bolognese, heat the olive oil in a large pan over medium heat, add chopped onions, garlic, carrots and leeks, sauté until softened. Stir in lentils and cook for a few minutes, then add water.

Step 3

Add chopped tomatoes and Bisto Vegetable Bouillon Paste. Simmer until lentils are cooked and the sauce thickens. Season with salt, pepper, and mixed herbs to taste.

Step 4

To make the white sauce in a separate saucepan, melt the butter over medium heat, add the McDougalls Plain Flour and whisk until smooth to form a roux. Gradually pour in milk while whisking continuously to avoid lumps. Cook until the sauce thickens, then season with salt and pepper.

Step 5

In a big pot, boil the water, add salt, and boil the lasagna sheets until they get softened.

Step 6

In a baking dish, spread a thin layer of lentil bolognese sauce on the bottom (to make a round shape, use a deep muffin tray or single deep ramekins and use one of the boiled lasagna sheets to round over in ramekins). Place a layer of lasagna sheets over the sauce. Spoon a layer of white sauce over the lasagna sheets.

Step 7

Sprinkle some cheddar cheese on white sauce. Repeat layer of lentil bolognese, lasagna sheets, white sauce and cheddar cheese until all ingredients are used, ending with a layer of white sauce and cheddar cheese on top.

Step 8

To bake the lasagna, cover the baking dish with aluminum foil and bake in preheated oven for about 30-40 minutes or until the lasagna sheets are cooked through and the sauce is bubbly.

Step 9

Remove the foil during the last 10 minutes of baking to allow the top to brown slightly.

Step 10

To make the garlic bread, slice the puff pastry sheet as 10 equal sizes of rectangle.

Step 11

In a small bowl, mix the softened butter, minced garlic, chopped parsley, salt, and black pepper until well combined.

Step 12

Spread the garlic butter mixture evenly over the pastry sheets.

Step 13

Swirl the sheets and place them on a tray.

Step 14

Bake in the preheated oven at 190°C for about 10-15 minutes or until golden brown and crispy around the edges.

Step 15

Slice the beetroots very thin, place them on a baking tray, garnish with olive oil, salt, and pepper.

Step 16

Bake them until they get dried and roasted well.

Step 17

Assemble the elements on the dish and garnish with greens.

Tips

This was the winning SCOTY main course for Wales 2024 From Duygu Dee Karakus from Cogan Primary School, Big Fresh Ideas.