Veggie Skillet Lasagne with Feta & Sundried Tomato

Steps

1. Preheat oven to high grill. Bring a large pot of salted water to the boil. If you don't have an oven proof fry-pan, set aside a large baking dish.
2. Dice onion, grate carrot and drain and rinse lentils.
3. Heat oil in a large, oven-proof fry-pan on medium-high heat. Cook onion and carrot for about 5 minutes, until soft. Add Italian herbs and salt and cook a further 1 minute, until fragrant. Add peas, lentils, sundried tomato paste, canned tomatoes, stock, vinegar and sugar. Bring to a simmer and cook for 5-6 minutes, until thickened and reduced. Season to taste with salt and pepper.
4. Cook pasta in pot of boiling water for about 10 minutes, until just tender. Drain and toss with oil to prevent sticking.
5. Heat butter in a medium pot on medium heat. Whisk in flour and cook for 1 minute, until sandy in texture. Add milk, 1/2 cup at a time, whisking until smooth and thickened. Stir through spinach and season to taste with salt and pepper.
6. Add pasta to pan with filling. Gently stir, ensuring pasta is coated in sauce and not sticking together. Transfer to baking dish, if using. Pour over topping and crumble over feta. Place under grill and cook for about 6-8 minutes, until browned.
7. Lasagne.