Summary

Ingredients

• 200 g lentils (plate lentils)
• 2 small zucchini
• 4 medium onion (s)
• 1 point cheese (Gouda), grated
• 1 point lasagne plate (s)
• 150 g tomato paste
• 1 teaspoon vegetable stock, instant
• 3 tablespoon flour
• 1 teaspoon mustard
• 0.25 liter ¼ water
• 0.25 liter ¼ milk
• 100 g butter
• 1 clove garlic
• Pizza seasoning
• Chili powder
• nutmeg
• salt and pepper
• Margarine for the mold

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Instructions

1. For the red sauce, cook the plate lentils until soft (approx. 20 min.). Drain and set aside. Heat some olive oil in a saucepan and sauté 2 finely chopped onions, garlic and zucchini, season with salt.
2. Then add tomato paste and lentils and stir. Deglaze the vegetables with 1/4 liter of water with vegetable stock and stir everything well. Season with pizza seasoning, pepper, 1 teaspoon mustard and chili powder.
3. Take an extra saucepan for the light sauce and melt the butter in it. Then sweat the remaining 2 onions and then add the 3 tablespoons of flour and reduce the heat. Now add 1.4 liters of milk and stir until it becomes a slightly thick sauce. Season the sauce again with pizza seasoning, salt, pepper, chili powder and nutmeg.
4. Grease the baking dish with a little margarine. Now apply a mixed layer of the light and red sauce, followed by a layer of lasagne sheets. Scatter some cheese on top. Repeat this process until the baking dish is filled.
5. When the baking dish is filled, a thick layer of cheese is sprinkled over it. And off to the oven preheated to 180 ° C. Bake the lasagna for 40 - 45 minutes.