Lentil and goat cheese lasagna

Ingredients for 4 servings:

• 250 ml Lentils, red
• 750 ml water
• 50 g tomato paste
• 2 tbsp fried onions
• lots of oregano
• Salt
• 200 g crème fraîche
• 150 g goat’s cheese
• 5 tbsp whipped cream
• some garlic
• 450 g lasagna sheet(s)
• Margarine or oil
• Cheese for topping

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple and vegetarian

For the red sauce, place the lentils, water, tomato paste, fried onions, and a generous amount of salt and oregano in a microwave-safe container, cover, and cook in the microwave for 10 minutes at 800 watts. (Be careful, the container is too small to cook them over.) The lentils should still have a bit of bite and not be overcooked. For the white cream, mix together the crème fraîche, goat’s cheese, cream, salt, and, if you like, crushed garlic. Feel free to add a few herbs (e.g. chives), or buy the herb version of the cream cheese or crème fraîche. Be generous with the salt, as the pasta needs to be seasoned. Layer everything in a baking dish. Start with the red sauce and alternate layers of lasagna sheets, white cream, and red sauce. Top with the rest of both sauces. Sprinkle with cheese. Bake at 180°C fan-assisted oven or 200°C conventional oven for at least 20 minutes. It’s best to follow the instructions on the lasagna sheet package. The lasagna can also be prepared the day before. This simple lasagna recipe is vegetarian, but will also delight true meat lovers.