Cypriot pasta bake

This recipe takes a while to prepare, but it's worth the effort. It can easily be gluten free.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 190°C

Step 2

Fry the onions for a few minutes, then add the garlic. Cook until the onions are soft.

Step 3

Add the cinnamon, oregano and bay leaves. Stir well and add the lentils with 400ml water.

Step 4

Simmer for 30 minutes until the lentils are tender. Add more water if needed.

Step 5

Add the tomatoes and tomato paste. Bring to the boil again and simmer for 10 minutes. Then add salt and pepper to taste.

Step 6

Cook the pasta for 2 minutes less than the packet instructions. Refresh in cold water and drain thoroughly

Step 7

Mix the yoghurt with ½tsp salt and stir into the pasta.

Step 8

Melt the butter, add the flour. Stir well and cook gently for 1-2 minutes. Slowly add the milk to form a paste. Once all the milk has been added, bring to the boil. Then take off the heat and stir in 200g of the cheese with seasoning and nutmeg.

Step 9

Layer half the pasta in the dish and pour the lentil mixture on top.

Step 10

Cover with the rest of the pasta and pour the cheese sauce on top. Sprinkle with the remaining grated cheese.

Step 11

Bake for around 30 minutes until golden brown.