Summary

Ingredients

• 220 g belua lentils
• 100 g quinoa
• 350 ml vegetable stock
• 200 ml red wine, drier
• 400 g tomatoes, chunky, from the can
• 150 g tomato paste
• 200 g cream
• 250 ml bechamel sauce (recipes in the database)
• 350 g cheese, rated
• 500 g onion (s)
• 4 medium carrot (s)
• 3 cloves garlic
• Lasagne plate (s), also whole grain
• Herbs, Italian
• Chili powder or cayenne pepper
• salt and pepper
• 1 pinch (s) sugar
• possibly vegetable stock powder
• Olive oil for frying

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Instructions

1. Rinse the lentils and quinoa in a colander under running water and drain.
2. Dice the onions and cut the carrots into small, thin pieces. Fry both in olive oil until the carrots are golden brown. Deglaze with red wine and vegetable stock. Now add the lentils and quinoa and simmer on a medium heat for a total of 20-25 minutes. Stir occasionally. Halfway through this time, when most of the liquid has been absorbed, add the chopped tomatoes, cream and tomato paste. Squeeze the garlic and season everything vigorously with herbs, chilli, if necessary vegetable broth, a pinch of sugar, salt and pepper. If you like, you can add another shot of red wine. Season to taste and the “lentil Bolognese” is ready.
3. Pour the lasagna into a baking dish in several layers, always in the same order from bottom to top: lasagna plates, béchamel sauce, “lentil Bolognese”, grated cheese. So the cheese is not just put on top, but in every layer.
4. Bake the lasagna in a preheated oven at 180 ° C for approx. 30 - 35 minutes.