Char-grilled zucchini and lentil lasagne

Ingredients

2 teaspoon olive oil

1 large brown onion (200g), chopped ginely

2 clove garlic, crushed

2 x 400g cans brown lentils, rinsed, drained

2 x 400g cans no-added-salt diced tomatoes

1/4 cup (60ml) water

2 teaspoon fresh thyme leaves

2 large zucchinis (300g), sliced thinly

3 dried wholemeal lasagne sheets (78g)

2 tablespoon finely chopped fresh basil leaves

200 gram extra-light ricotta

1/4 cup (60ml) skim milk

1 egg

1/4 cup (20g) finely grated parmesan

50 gram baby rocket leaves

1 tablespoon lemon juice

Method

1.Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add lentils, tomatoes, the water and thyme; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes.

2.Preheat oven to 200°C. Lightly grease a 2-litre (8-cup) ovenproof dish.

3.Meanwhile, cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Set aside.

4.Spread 1 cup of the lentil mixture over the base of the dish. Cover with half the lasagne sheets, trimming to fit. Top with half the lentil mixture, then the zucchini, basil and remaining lentil mixture. Cover with the remaining lasagne sheets.

5.Blend or process ricotta, milk and egg until smooth. Spread evenly over lasagne; sprinkle with parmesan.

6.Cover lasagne with foil. Bake for 20 minutes. Remove foil and bake for a further 25 minutes or until golden and pasta is cooked.

7.Stand for 10 minutes before cutting into quarters to serve. Drizzle rocket with juice; serve with lasagne.