Lentil Soup >> Lentil Soup Lasagne!

An exercise in reuse! “Up-cycling” dinner! Resourcefulness as a way of life! Ok I’m get a little carried away, but there are only so many times my kids will eat lentil soup (I am lucky if it is once) and so it has become common practice in my kitchen to turn our leftovers into ‘lasagne’. Really this means I add pasta and pour over a cheesy bechamel before baking to a golden bubbly top.

Tomato-y lentil soup is especially great ‘up-cycled’ into lasagne. It makes an excellent vegetarian sauce with enough flavour and texture to rival a traditional meaty lasagne. That said, I make all kinds of things into ‘lasagne’: leftover vegetables such as roasted broccoli, cauliflower or squash- to which I add some herbs such as rosemary, sage and/or thyme and sometimes throw some garlic into the bechamel as it’s cooking- it’s essentially mac and cheese with some vegetables thrown in. I also use it as a way to stretch leftovers from a previous pasta, or as a way to bring several random fridge items together in one dish- beans, sausage, tomato sauce, that one piece of kale I didn’t use from the bunch. Anything goes here!