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🍝 Vegetable Lentil Lasagna with Creamy Béchamel Sauce

835 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 150 g carrots
• 2 tbsp tomato paste
• 350 ml vegetable broth
• 600 g chopped tomatoes
• 100 g brown lentils (Müller's Mühle)
• 2 tsp sweet paprika powder
• 2 tsp oregano
• 0.5 tsp thyme
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• olive oil
• 150 g celeriac
• 100 g parsnips
• 3 tbsp butter
• 2 tbsp flour
• 250 ml cold milk
• 150 ml cold vegetable broth
• 1 pinch nutmeg
• 15 lasagna sheets
• 100 g feta
• some fresh thyme
• salt
• pepper

Instructions

1. 1. Wash the carrot, peel the onion and garlic. Chop everything very finely.
2. 2. Add some oil to a large pan. Sauté the vegetables for a few minutes.
3. 3. Stir in the tomato paste and fry it briefly with the vegetables.
4. 4. Deglaze the pan with the vegetable broth and the chopped tomatoes.
5. 5. Add the remaining ingredients for the lentil sauce.
6. 6. Simmer the sauce on low heat for 20 minutes.
7. 7. Season the sauce with salt and pepper at the end.
8. 8. Peel the celery and parsnips. Chop the vegetables finely.
9. 9. Melt the butter in a pot.
10. 10. Sauté the celery and parsnip vegetables in the butter over medium heat.
11. 11. Make sure the vegetables do not turn brown.
12. 12. Stir the flour into the vegetables and heat briefly.
13. 13. Deglaze the vegetables with milk and broth.
14. 14. Stir constantly to prevent lumps from forming.
15. 15. Bring the sauce to a boil while stirring.
16. 16. Season the béchamel sauce with salt, pepper, and nutmeg.
17. 17. Preheat the oven to 190 degrees Celsius fan-forced.
18. 18. Place a spoonful of the lentil sauce into the baking dish.
19. 19. Place three lasagna sheets on the sauce.
20. 20. Spread one-third of the béchamel sauce over the sheets.
21. 21. Place more lasagna sheets on the sauce.
22. 22. Cover the sheets with the lentil tomato sauce.
23. 23. Layer the remaining ingredients until they are all used up.
24. 24. Finish the layers with a layer of béchamel sauce.
25. 25. Crumble the feta cheese over the sauce.
26. 26. Cover the lasagna and bake it for 30 minutes.
27. 27. Remove the cover 5 minutes before the end of the baking time.
28. 28. Sprinkle the finished lasagna with fresh thyme.
29. 29. Serve the lasagna hot.

Nutrition per serving

• kcal: 835
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 114 g