Summary

Ingredients

• 1 cup lentils, red
• 500 g tomato (s), passed
• 2 tablespoon tomato paste
• 2 small spring onions
• 1 small shallot (s)
• 2 cloves garlic
• 2 dashes soy sauce
• possibly vegetable broth
• 1 tablespoon ajvar
• some lasagna platter (s)

For the topping: (yeast melt)

• 200 ml water, lukewarm
• 1 tablespoon yeast flakes (fine yeast flakes)
• 1 teaspoon mustard
• 1 teaspoon salt
• 3 tablespoon margarine
• 3 tablespoon flour
• some soy milk (soy drink)
• salt and pepper
• basil
• oregano
• Paprika powder
• Tabasco or chilli flakes
• some soy sauce

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Instructions

1. First, boil the red lentils in approx. 1 liter of water according to the instructions on the package. The lenses will swell up a lot, so make sure you add a little more water. Then pour the lentils through a sieve and let them drain. Possibly express something with a spoon.
2. Chop the spring onions, shallot and garlic cloves and sauté with oil in a pan until translucent. Add the red lentils and fry briefly. Then add the tomatoes and the tomato paste. Season with salt, pepper, basil, oregano, paprika powder, Tabasco / chilli flakes and a little soy sauce. Bring to the boil briefly.
3. Make sure that there is enough liquid. It is advisable to add vegetable broth as the lasagna can draw a lot of liquid in the oven. Grease the baking dish with oil or margarine and preheat the oven to approx. 200 ° C.
4. To prepare the yeast melt (as a cheese substitute), dissolve 1 tablespoon of fine yeast flakes in 150 ml of lukewarm water. Stir in 1 teaspoon of salt and just as much mustard into the mixture. Heat the margarine in the pot, remove it from the stove and quickly stir in the flour with a whisk.
5. Add the yeast mixture and carefully bring to the boil, stirring constantly, until a saucey consistency is achieved. To get a more fluid consistency, add a little more soy milk.
6. Now alternate layers of lasagne and lentil bolognese in the baking dish. Finally, distribute the yeast melt evenly on top. Put the whole thing in the oven for about 25-30 minutes. If the yeast melt forms a light crust, it`s perfect!