We had spinach to use up, and we’d normally make a lasagne or a moussaka. But there was no bolognese sauce in the freezer (and didn’t have any mushrooms left), and no aubergine.  What to do?

Well, I did a hybrid.  It doesn’t sound great, I admit, but trust me – it was utterly lovely.

I chopped an onion and some garlic, and sweated them down in some olive oil.  Then I added about two dessertspoons of the black masala we made at the weekend (I didn’t use precisely this recipe, but it’s close enough for jazz), and fried it off.

In went a mug of brown lentils, and 2 mugs of water, plus a good pinch of salt.  Brought to the boil and simmered on a diffuser for about 50 minutes.

Made a white sauce, then layered an ovenproof dish with lentils <-> lasagne <-> spinach  <-> white sauce <-> lentils <-> lasagne <-> white sauce, and topped with cubed feta.  Into a hot oven (gas 6) for about 35-40 minutes.

Honestly – it was really nice.  A bit fusion-y, I know …