Summary

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

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Instructions

1. 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.
2. In the meantime, preheat the oven to 180 ° C.
3. 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.