Lasagne alla Saligna

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 large onion(s), finely diced
• 2 tbsp tomato paste
• 150 ml red wine
• 1 cup red lentils (approx. 200 – 250 ml content)
• 1 can tomatoes, chopped
• 3 tomatoes, diced
• 1 bell pepper(s), red
• 3 clove(s) garlic, chopped
• 2 carrots, grated
• 50 g crème fraîche
• 400 ml broth
• 2 tbsp salt, more or less to taste
• 2 tbsp pepper, more or less to taste
• 1 pinch(s) of cayenne pepper
• 1 tbsp basil leaves, fresh or dried
• 1 tbsp oregano
• 1 tbsp rosemary
• 4 lasagna sheets
• 250 g ricotta
• 2 zucchini, approx. 600 – 800 g
• 1 ½ pack of mozzarella, approx. 180 g
• 50 g Emmental cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

vegetarian with ricotta

Preparation is everything: Wash the lentils, dice the onion, cut the zucchini into long, thin slices, peel and grate the carrots, dice the tomatoes (if you don’t have fresh tomatoes, you can use another can instead), finely chop the garlic, and prepare the wine and stock. First, sauté the diced onion with 1 tablespoon of olive oil until translucent. Then turn the heat up to high, add the tomato paste, and roast/fry briefly. Deglaze with the wine and simmer until the wine has evaporated. Then add the tomatoes, canned tomatoes, chopped garlic, grated carrots, crème fraîche, and lentils and let it simmer gently. Gradually add the stock to create a sauce that isn’t too runny. Season with salt, pepper, oregano, basil, rosemary, and cayenne pepper. We want a relatively firm lasagna in the end, so the whole thing needs to simmer for about 20 minutes until some of the liquid has evaporated. But don’t let it dry out! Then set the sauce aside for a moment. Prepare a baking dish and prepare the lasagna sheets so that you can line two full layers. Now spread the lasagna sheets evenly with ricotta using a knife (you should do this before placing them in the dish, otherwise it will be cumbersome). Now fill the dish: First, add a layer of the red sauce (there should be enough for three layers), then a layer of coated lasagna sheets, then a layer of zucchini, sprinkling in some Emmental cheese in between. Continue this process until all of it is used up. There should be a layer of tomato sauce on top. Spread the mozzarella on top. Place in the preheated oven at 180°C (top/bottom heat) and bake for about 35-40 minutes. Then turn the oven up to full heat (250-275°C) for another 5 minutes, until the mozzarella is lightly browned and crispy on top. 500 kcal per serving.