Curried Lentil Lasagne

1 tbsp oil
1 medium onion, chopped
1 diced celery stick
1 tsp curry powder
1 grated carrot
1 grated zucchini
400g can brown lentils
425g can crushed tomatoes
140g tub tomato paste
1/4 tsp salt
1/2 x 250g packet lasagne sheets

Sauce
40g margarine
3 tbsp plain flour
3 cups milk
1/2 cup grated low fat cheese

1. Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, zucchini, lentils, tomatoes, tomato paste and salt. Bring mixture to the boil then reduce heat and simmer for 5 minutes and set aside.

2. Place margarine in a bowl and heat in the microwave for 1 minute or until melted.

3. Stir through flour, then microwave a further minute. Gradually add milk then microwave for 8 minutes, stirring every few minutes until mixture boils and thickens.

4. Add cheese and microwave for 1 minutes.

5. To assemble, line the base of an ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce.

6. Bake in a moderate oven, 180 degrees for 40 minutes.