Lasagne with lentils and tomato sauce

This recipe is a bit more work than your average mid-week dinner but worth it. 

There's two parts to this:
Lentil & tomato sauce
1 cup brown lentils
1 bay leaf                                                             3 med sized onions
3 cloves garlic                                                      2 tbspns oil
100g mushrooms (optional)                                 1 green capsicum (optional)
1 (425g) can tomato puree                                   1 tsp basil
1 tsp marjoram                                                     1 tsp oreganum
1/4 tsp thyme                                                        1/2 tsp sugar
1/2 tsp salt                                                             black pepper
Method for the sauce
1. Rinse lentils and cover with plenty of water and boil with the bay leaf until tender.
2. While cooking the lentils, finely chop the onions and saute with the crushed, chopped garlic in the oil until tender.
3. Add the sliced mushies and diced green pepper (if you want) and continue to cook until the onion is soft and clear.

4. Pour in the tomato puree, then add the herbs, sugar, salt & pepper. Simmer for a few mins over a low heat allowing flavours to blend.
5. Stir in the cooked lentils. The flavour improves if you let it stand for a while, but you can use it immediately.

Lasagne
You've already made the sauce (above) so the topping is as follows:
Topping
3 tbspns butter
3 tbspns plain flour
2 cups milk (I use soy but i think cow milk might be better in this)
1/2 tsp salt
grated nutmeg
black pepper
2 cups (200g) grated cheese (tasty cheddar)
2 eggs
lasagne sheets from a box
paprika
Method
1. Melt the butter in a medium sized saucepan then stir in the flour.
2. Cook for 30 secs, stirring continuously.
3. Add about a third of the milk & bring to boil, allowing mixture to thicken.
4. Add another third of the milk & bring to the boil again, stirring vigorously to ensure no lumps.
5. Stir in the last of the milk, then bring to the boil again, remove from the heat and stir in the seasonings and grated cheese. You might have to reheat it to melt the cheese but do not boil it again as the cheese goes awful.
6. Remove from heat and beat in eggs.
7. With a large shallow casserole dish, spread a thin layer of lentil sauce (about a quarter) over the bottom. Arrange lasagne sheets in a layer over this.
9. Spread half of the remaining lentil & tomato mixture on top.
10. Pour over half of the cheese sauce. Spread more lasagne sheets on top.
12. Spread remaining lentil mixture over top. Top with remaining cheese sauce and sprinkle with paprika!
13. Bake at 150 degrees C/(about) 300 degrees F for 45 mins or until the top is firm.