Vegetarian lasagna with lentils

Ingredients for 4 servings:

• 1 onion(s), diced
• 2 cloves garlic, diced
• ½ celery root, diced
• 1 carrot(s), diced
• 200 g lentils, red or brown
• 1 can of tomatoes
• 1 bunch of mixed herbs, finely chopped
• 1 tbsp butter
• 1 tbsp flour
• 400 ml milk
• 1 vegetable stock cube
• 400 g lasagna sheet(s)
• 200 g cheese (e.g. Parmesan)
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

This makes even carnivores happy

Sauté the onion with garlic, celery, and carrot until the vegetables are lightly browned. Then add the lentils, pour in a little water, and stir in the tomatoes. Cook until the lentils are soft, adding a little more water if necessary. The consistency should be like that of a Bolognese, but a little thicker. Season with salt and pepper, and stir in the herbs. In the meantime, make a béchamel sauce from butter, flour, and milk, adding the stock cube and nutmeg. Then layer everything in a baking dish: sauce, pasta, sauce, béchamel, pasta, sauce, béchamel, pasta, sauce, béchamel, pasta, béchamel, cheese. Bake at 180°C for about 35-45 minutes, until the cheese is golden brown and the pasta is tender. I always serve it with a mixed salad.