Summary

Ingredients

• 0.5 ½ Hokkaido pumpkin (se), diced
• 0.5 ½ sweet potato (s), diced
• 125 g lentils, red
• Lasagne plate (s)
• 1 can tomatoes, chunky
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• some olive oil
• some tomato paste
• 1 cup vegetable stock, approx. 300 ml
• 1 tablespoon flour
• 1 tablespoon butter
• some Milk
• Mountain cheese, grated
• salt and pepper
• Chili powder
• Allspice powder
• cinnamon
• nutmeg
• Fat for the shape
• water

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Instructions

1. Pour warm, lightly salted water over the lentils so that they are well covered and leave to soak for about half an hour until the water has been absorbed.
2. Fry the pumpkin and sweet potato in a little olive oil. Add the onions and garlic and sauté until translucent. Add the tomato paste and fry lightly. Add the lentils and sweat them briefly, then deglaze with the chopped tomatoes and simmer gently. Season with salt, pepper, chilli, a pinch of cinnamon, a pinch of allspice and a little nutmeg. To ensure that the mixture contains enough liquid, add about half a cup of vegetable stock as required.
3. Prepare a béchamel sauce from the butter, flour, the rest of the broth and milk and season to taste with salt, pepper and nutmeg.
4. Grease a baking dish and line it with a layer of lasagne sheets. Then layer the vegetable mixture and bechamel sauce with lasagne sheets in several layers. Finish the top layer with bechamel sauce and sprinkle with the cheese.
5. Cook in the preheated oven at 180 ° C top / bottom heat on the middle rack for about 45 minutes.