This colourful main dish is built up with layers of red pepper, lentil and bean sauce, sheets of lasagne and sliced artichoke hearts. The creamy, richly flavoured topping is a combination of ricotta and Parmesan cheeses.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Replace the artichoke hearts with 400 g (14 oz) baby spinach leaves, steamed for about 1 minute or until wilted. * For a mixed bean and lentil lasagne, replace the flageolet beans with 2 cans mixed beans (usually haricot, pinto, kidney, chickpea, flageolet and soya), about 410 g each, drained and rinsed. Use either artichoke hearts or steamed spinach.
Red lentils cook quickly to a pure and so are particularly good in soups and sauces such as this one. Although split lentils are less nutritious than whole lentils, they still provide B vitamins and iron. * Pasta is an excellent source of low-fat starchy carbohydrate and contains valuable vitamins, particularly the B vitamins, which help in the release of energy from food. * Peppers contain the antioxidant beta-carotene, but the amount depends very much on the colour of the pepper. Green peppers supply 265 mcg beta-carotene per 100 g (3½ oz), while red peppers offer a whopping 3840 mcg for the same weight.
A, C * B1, niacin, calcium, copper, iron, potassium, zinc * B2, B6, E, folate, selenium