Summary

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

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Instructions

1. Clean the leek, cut in half lengthways and cut into fine strips. Peel the tomatoes, chop them roughly, peel and finely chop the carrots.
2. 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.
3. 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.
4. 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.
5. Salad goes well with it.