1 garlic clove, chopped
110g/4oz leek, finely sliced
110g/4oz mushrooms, finely diced
1 onion, chopped
green salad, to serve
200g/7oz Puy lentils
1 x 400g/14oz can chopped tomatoes
85g/3Β½ oz plain flour
sea salt and freshly ground black pepper
1 tbsp garlic infused olive oil, or olive oil, for frying
1 vegetable stock cube
knob of butter, for greasing and frying
110g/4oz butter
110g/4oz grated cheddar
6 tbsp double cream
850ml/1Β½ pints milk
handful grated Parmesan (or vegetarian alternative)
6-9 sheets lasagne