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🍽️ Vegetable Lasagna with Lentil Bolognese

705 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 2 pc.
• olive oil 2 tbsp.
• tomato paste 50 g
• tomatoes, chopped 800 g
• water 400 g
• lentils, red 100 g
• lentils, brown 100 g
• oregano, dried 1 tbsp.
• rosemary, fresh 5 g
• salt 0.5 tsp.
• pepper, black ground 0.5 tsp.
• spinach, leaf 100 g
• lasagna sheets 200 g
• mozzarella 125 g
• Gouda, young block 100 g
• Parmesan 100 g

Instructions

1. 1. Peel the onion and the garlic cloves.
2. 2. Dice the onion and garlic into fine cubes.
3. 3. Heat the olive oil in a cast-iron casserole dish or a large frying pan.
4. 4. Fry the onion and garlic cubes in it for about 4 to 5 minutes.
5. 5. Add the tomato paste and fry it briefly.
6. 6. Deglaze the mixture with the canned tomatoes and the water.
7. 7. Rinse the lentils in a fine mesh sieve under running water.
8. 8. Add the drained lentils to the tomato mixture.
9. 9. Let the bolognese come to a brief boil.
10. 10. Preheat the oven to 200 degrees Celsius top and bottom heat.
11. 11. Remove the rosemary sprigs from the bolognese.
12. 12. Take two-thirds of the bolognese out of the pot.
13. 13. Pour the remaining third of the bolognese into the baking dish.
14. 14. Crumble one-third of the mozzarella over the sauce in the dish.
15. 15. Place half of the lasagna sheets on top.
16. 16. Break the sheets if necessary to fit them into the dish.
17. 17. Add the second third of the bolognese on top.
18. 18. Sprinkle the second third of the mozzarella over it.
19. 19. Place the remaining lasagna sheets on top.
20. 20. Add the remaining bolognese as the top layer.
21. 21. Put the remaining mozzarella on top.
22. 22. Grate the Gouda cheese over the entire surface.

Nutrition per serving

• kcal: 705
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 72 g