Lentil lasagna

Ingredients for 4 servings:

• 2 m.-large leek(s)
• 3 beef tomatoes or tomato puree
• 2 carrots
• 1 tbsp butter
• 200 g lentils, red
• 1 bay leaf
• 500 ml vegetable stock
• 200 g crème fraîche
• 2 tbsp balsamic vinegar
• e.g. salt and pepper
• some chili
• Fat for the mold
• 1 pack of lasagna sheets
• 2 tbsp butter
• 100 g Gouda, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Clean the leek, halve it lengthwise, and cut it into thin strips. Peel and roughly dice the tomatoes, peel the carrots, and finely chop them. Heat 1 tablespoon of butter in a pan and fry the chopped vegetables. Add the lentils and bay leaf and fry them too. Pour in the vegetable stock and simmer for 15 minutes. Season the lentils with 100g of crème fraîche, balsamic vinegar, salt, pepper, and chili. Grease a baking dish, add some of the lentils, and arrange the lasagna sheets on top. Repeat the process until all the ingredients are used up. Mix the remaining 100g of crème fraîche with 2 tablespoons of butter and grated cheese and spread it on top of the lasagna. Bake the lentil lasagna on the middle rack of a hot oven at 180°C (top/bottom heat) for 30 minutes until golden brown. Serve with salad.