Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 3 bell pepper (s)
- 1 tablespoon rapeseed oil
- 250 ml vegetable stock
- 150 ml milk
- 130 g lentils, dry, red
- 800 g tomato (s), chopped
- 3 tablespoon tomato paste
- 2 tablespoon herbs, Italian
- 8 lasagne plate (s)
- 100 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Wash and core the peppers, peel the onions and dice both. Heat the oil in a pan and fry the onions and peppers in it. After about 5 minutes, deglaze with the vegetable stock and milk. Then add the lentils, chopped tomatoes, tomato paste and herbs and let everything simmer for about 20 minutes.
- In the meantime, preheat the oven to 180 ° C.
- Alternately layer the lentil sauce and the lasagne plates in a baking dish. Start and end with lentil sauce. Sprinkle with the cheese and bake on medium heat for 35 minutes.
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