Indian-style lasagna

Ingredients for 3 servings:

• 2 small onions, finely diced
• 1 small can of tomatoes, chopped
• 1 gr. can/n chickpeas, not drained
• 50 g lentils, red, briefly pre-cooked
• 3 small carrots, cut into fine sticks
• 1 can coconut milk
• 2 cm ginger, finely chopped
• 1 cup sour cream
• 1 pack of cheese of your choice, grated
• e.g. lasagna sheet(s)
• 1 tsp curry paste, green
• salt and pepper
• cumin
• coriander
• turmeric
• Garam Masala
• some flour (preferably chickpea flour) for bincing
• some oil, neutral

Instructions

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

for all those who love Indian cuisine and want to try something different

Heat the oil in a large pot. Add the onions and ginger and fry. Deglaze with the tomatoes. Simmer briefly and add the coconut milk (reserve 6 teaspoons of the coconut milk). Bring the sauce to a boil while stirring, then reduce the heat and add the red lentils, carrots, and chickpeas along with the pea water. Simmer for 5 minutes while stirring. Season the sauce to taste; if you don’t like it too spicy, use less curry paste. If the sauce is still very thin, add a little flour and mix well until it has a slightly creamy consistency. Simmer the whole thing over low heat for a while. Mix the sour cream with the reserved coconut milk. Now alternate the sauce and lasagna sheets in a baking dish, starting with a little of the sauce to prevent sticking. Finish with sauce, then the sour cream and coconut milk mixture on top, and finally sprinkle with grated cheese. Bake in a preheated oven at 180°C (fan oven) on the middle rack for about 30 minutes.