Lentil And Cottage Cheese Lasagne - Prima Superchef Millenium PSC002 User Manual

Sauce
1 tin chopped plum tomatoes
1 onion, finely chopped
½ teaspoon dried oregano
2 teaspoons brown sugar
Olive oil for frying
Dribble some olive oil into the bottom of a saucepan and gently soften the
onions and garlic. Add the chopped tomatoes, vinegar, sugar, herbs and salt
and pepper to taste, bring to the boil and simmer for 20 minutes. While the
sauce is cooking, slice the aubergine thinly (1cm, 3/8") and brown in a frying
pan over a high heat.
Preheat Superchef to 190 C. Place alternate layers of sauce and aubergine
into a casserole dish, finishing with a layer of aubergine. Top with grated
cheese and cook for 20 minutes.

LENTIL AND COTTAGE CHEESE LASAGNE

Half a cup of green lentils
100g ( ¼lb) mushrooms
50g carton of cottage cheese
2oz grated mature cheddar
Tomato sauce as for baked aubergine recipe
For the white sauce
50g (2oz) butter
milk
1 bay leaf (optional)
Wash the lentils and place in a pan with plenty of water, bring to the boil and
boil briskly for 10 minutes, then simmer for 20 minutes. While the lentils are
cooking, prepare the tomato sauce as for the recipe for aubergine bake. In a
frying pan, soften the onions and mushrooms and set to one side.
In a heavy bottomed pan, melt the butter and add the flour. Cook over a
medium heat for 4 minutes, making sure the roux does not burn. Add the milk
a bit at a time, stirring continuously until the sauce is fairly runny (it will thicken
as it heats). Add about 1 teaspoon of white wine vinegar and the bay leaf
(optional). Bring to the boil and simmer gently for 5-10 minutes. Preheat the
Superchef to 190 C.
When the lentils are cooked, drain and mix with the onions, mushrooms and
marmite, stirring well. Place alternate layers of tomato sauce and layers of
lentil mix together with evenly distributed teaspoons of cottage cheese,
between layers of lasagne in a casserole or lasagne dish. Top with a layer of
Superchef Superchef
Superchef Superchef
2 cloves crushed garlic
1 dessertspoon wine vinegar
½ teaspoon dried basil
Salt and ground black
pepper to taste
1 chopped onion
½ teaspoon marmite
packet of lasagne sheets
2 dessertspoons flour
vinegar
26
User Guide