Summary

Ingredients

• 1 large onion (s)
• 3 clove (s) garlic
• 2 carrot (s)
• 125 g lentils, red
• 3 tablespoon olive oil
• some butter
• 1 can tomato (s)
• 70 ml red wine
• some vegetable broth
• 2 tablespoon tomato paste
• 3 carnation (s)
• salt
• pepper
• oregano
• 10 lasagne plate (s)
• 3 tablespoon flour
• 50 g butter
• 600 ml milk
• 1 bay leaf
• Nutmeg, freshly grated
• 250 g parmesan or ouda
• Butter for the mold

Print Recipe Pin Recipe

Instructions

1. For the Bolognese, heat the olive oil with butter in a saucepan, add the diced onions, carrots and pressed garlic and cook covered for approx. 5 minutes until translucent. Then add the lentils and fry a little. Deglaze with red wine and reduce a little, then add tomatoes, tomato paste, salt, pepper, oregano and cloves. Mix well and simmer until the lentils are through but still firm to the bite. If everything is still too compact, add a little more vegetable stock. Season to taste as needed. Remove the cloves from the sauce. The sauce is best if you let it rest for a few hours and then reheat it, so the flavors can unfold wonderfully.
2. For the béchamel, heat the butter in a saucepan until it is liquid. Add the flour and mix well with the butter. Gradually pour in the milk and wait again and again until the sauce thickens, then pour in the milk again. Add the bay leaf, a little nutmeg, salt and pepper. Bring the sauce to the boil and then simmer for another 2 minutes. And always stir! Béchamel loves to burn!
3. Grease a baking dish and coat the base with a thin layer of Bolognese. Then spread the lasagna sheets on top, then another layer of Bolognese, then grated Gouda or Parmesan, then a layer of Béchamel, then again lasagne, then again Bolognese, Gouda or Parmesan, Béchamel, etc. Top off with a layer of Béchamel, which is sprinkled with cheese again .
4. Bake in a preheated oven at 180 ° C for 30 minutes, if necessary leave a little under the grill at the end so that the top layer turns golden brown.