Ingredients:
2 aubergines, washed & sliced
3 large potatoes, peeled & sliced
30 ml olive oil
2.5 ml salt
Lentil ragu:
30 ml olive oil
1 onion, finely chopped
2 clove garlic, crushed
2 lentils (800 g) canned, drained
canned chopped peeled tomatoes (400 g)
5 ml ground cinnamon
5 ml oregano
5 ml sugar
salt & freshly ground black pepper to taste
30 ml tomato paste
1 bay leaf
125 ml vegetable stock
Béchamel sauce:
60 ml olive oil
70 g cake flour
salt & freshly ground black pepper to taste
2.5 ml nutmeg
750 ml milk
75 g LANCEWOOD® Mature Cheddar, grated
1 large egg
2 egg yolk(s)
To serve:
15 ml fresh parsley, chopped
