Lentil Lasagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack lasagne platter (s)
- 200 g lentils, red
- 2 leeks, medium-sized
- 3 beefsteak tomato (s) or tomato puree
- 2 carrot (s)
- 1 tablespoon butter
- 1 bay leaf
- 500 ml vegetable stock
- 200 g crème fraîche
- 2 tablespoon balsamic vinegar
- Salt and pepper, some chili
- 2 tablespoon butter
- 100 g cheese, rated (Gouda)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean the leek, cut in half lengthways and cut into fine strips. Peel the tomatoes, chop them roughly, peel and finely chop the carrots.
- Heat 1 tablespoon of butter in a pan and fry the cut vegetables in it. Add the lentils with a bay leaf and fry them too. Pour in the vegetable stock and simmer for 15 minutes. Season the lentil vegetables with 100 g crème fraîche, vinegar, salt, pepper and chilli.
- Grease a baking dish, pour in some lentil vegetables and place lasagne sheets on top. Then repeat the process until the ingredients are used up.
- Mix 100 g of crème fraîche with 2 tablespoons of butter and grated cheese and place on top of the lasagna. Bake the lentil lasagne on the middle rack in the oven at 180 ° C for 30 minutes until golden brown.
- Salad goes well with it.
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