Summary

Ingredients

For the tomato sauce:

• some olive oil
• 2 onion (s), finely chopped
• 1 clove (s) garlic, pressed
• Oregano, dried
• thyme
• 1 cube vegetable stock
• pepper
• 200 g lentils, red
• 400 ml water
• 3 teaspoons tomato paste
• 350 g tomato (s), sieved

For the sauce: (bechamel sauce)

• 900 ml almond milk (almond drink)
• 50 g coconut oil
• 50 g whole wheat flour
• some nutmeg, grated
• salt

Moreover:

• Lasagne plate (s), whole grain, approx. 14 - 18 pieces
• 2 scoops mozzarella
• Paprika powder, noble sweet

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Instructions

1. Steam the onions in a little olive oil until translucent. Add the garlic, oregano, pepper and thyme and fry briefly. Deglaze with 400 ml of boiling water. Add the lentils previously washed under hot water and the vegetable stock. Let everything simmer for about 10 minutes until the lentils are soft.
2. In the meantime, bring 900 ml of almond milk to the boil in a saucepan while stirring. Put the coconut oil in another saucepan. Weigh out the flour, put it in a bowl and set aside. As soon as the milk boils, remove the saucepan from the plate, but leave the plate on and place the saucepan with the coconut oil on top. When the coconut oil has melted, stir in the flour quickly and then add the hot milk gradually. This has to be done relatively quickly; Sipping the milk in sips prevents the formation of lumps. Bring everything to the boil briefly and season with nutmeg and salt.
3. Add the tomato paste and the strained tomatoes to the lentils. Let everything simmer for two minutes and season to taste.
4. Now layer the lasagna in the following order: béchamel sauce, platters, béchamel sauce, tomato sauce, platters, béchamel sauce, tomato sauce, platters, etc. Complete with platters, béchamel sauce, mozzarella, paprika powder and, if necessary, a little salt and pepper.
5. Bake in a preheated oven at 180 degrees for 35 minutes.
6. Note: For the vegan variant, omit the mozzarella or replace it with cheese alternatives.