Lasagna with lentils

Ingredients for 2 servings:

• 200 g lentils
• 2 small zucchini
• 4 m.-sized onion(s)
• 1 tbsp cheese (Gouda), grated
• 1 point lasagna sheet(s)
• 150 g tomato paste
• 1 tsp vegetable broth, instant
• 3 tbsp flour
• 1 tsp mustard
• ¼ liter of water
• ¼ liter of milk
• 100 g butter
• 1 clove(s) garlic
• Pizza seasoning
• chili powder
• nutmeg
• salt and pepper
• Margarine for the mold

Instructions

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

vegetarian

For the red sauce, cook the lentils until soft (approx. 20 minutes). Drain and set aside. Heat a little olive oil in a saucepan and sauté 2 finely chopped onions, garlic, and zucchini, seasoning with salt. Then add the tomato paste and lentils and stir. Deglaze the vegetables with 1/4 liter of water and vegetable stock and stir everything well. Season with pizza seasoning, pepper, 1 teaspoon of mustard, and chili powder. For the light sauce, use a separate saucepan and melt the butter. Then sauté the remaining 2 onions, then add the 3 tablespoons of flour and reduce the heat. Now add 1.4 liters of milk and stir until the sauce becomes slightly thick. Season the sauce again with pizza seasoning, salt, pepper, chili powder, and nutmeg. Grease the baking dish with a little margarine. Now spread a mixed layer of the light and red sauce, followed by a layer of lasagna sheets. Sprinkle some cheese on top. Repeat this process until the casserole dish is full. Once the casserole dish is full, sprinkle a thick layer of cheese on top. Place the lasagna in the oven preheated to 180°C. Bake for 40-45 minutes.