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🍝 Lentil Lasagna

840 kcal · 30 min · 4 servings

Ingredients

• Parmesan 80 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• soup vegetables 1 bunch
• lentils, brown 100 g
• olive oil 2 tbsp
• red wine, dry 200 ml
• water 200 ml
• tomato paste 20 g
• tomatoes, chopped 800 g
• salt pinch
• sugar 1 tsp
• pepper, black ground pinch
• sour cream 400 g
• mozzarella 200 g
• lasagna sheets 15 pcs.
• basil, fresh 10 g

Instructions

1. 1. Put the parmesan into the mixing container.
2. 2. Grind the cheese for 10 seconds on the highest setting.
3. 3. Pour the ground parmesan into a separate bowl.
4. 4. Peel the onion and cut it in half.
5. 5. Peel the garlic clove.
6. 6. Wash the soup vegetables, peel them, and cut them into coarse pieces.
7. 7. Add the onion, garlic, and soup vegetables to the mixing container.
8. 8. Grind the vegetables for 8 seconds on setting 6.
9. 9. Use a spatula to push any sticky bits down from the sides of the container.
10. 10. Add the lentils and 2 tablespoons of olive oil.
11. 11. Fry the mixture for 5 minutes on the sauté setting.
12. 12. Add red wine, water, tomato paste, and chopped tomatoes.
13. 13. Season the sauce with salt, sugar, and pepper.
14. 14. Let the sauce simmer for 15 minutes at 100 degrees on setting 1.
15. 15. In a bowl, mix crème fraîche with half of the parmesan.
16. 16. Season the crème mixture with a little pepper.
17. 17. Pat the mozzarella dry with a kitchen towel.
18. 18. Slice the mozzarella as thinly as possible.
19. 19. Preheat the oven to 180 degrees with top and bottom heat.
20. 20. Spread a layer of the lentil bolognese in the baking dish.
21. 21. Place 2 to 3 lasagna sheets on the sauce.
22. 22. Spread a few tablespoons of the crème fraîche mixture onto the sheets.
23. 23. Repeat the layers until all ingredients are used up.
24. 24. Always finish the layering with the lentil sauce.
25. 25. Top the final layer with the mozzarella slices.
26. 26. Sprinkle the remaining parmesan over the top.
27. 27. Bake the lasagna in the oven for 25 to 30 minutes until golden brown.
28. 28. Wash the basil and shake it dry.
29. 29. Pluck the leaves off the stems.
30. 30. Take the finished lasagna out of the oven.
31. 31. Let it cool down briefly before serving.
32. 32. Sprinkle the fresh basil over the lasagna.
33. 33. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 840
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 95 g