Lentil lasagna

Ingredients for 3 servings:

• 200 g lentils
• 2 stalk(s) leeks
• 1 can tomato(s) (Pizza tomatoes)
• 2 carrots
• 1 bay leaf
• ½ liter vegetable broth
• 100 g crème fraîche
• 2 tbsp vinegar (red wine vinegar)
• 100 g cheese (Gouda)
• Lasagna sheet(s)
• Fat for sautéing
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the lentils in water for about 2 hours. Cut the leeks and carrots into rings or chunks. Heat the fat in a pan and sauté the vegetables briefly, then add the pizza tomatoes. Drain the lentils and add them to the vegetables along with the bay leaf. Deglaze with the vegetable stock and simmer for about 15-20 minutes. Remove the bay leaf and season with crème fraîche, red wine vinegar, salt, and pepper. Alternate the lasagna sheets with the lentil mixture in a baking dish. Finish with the lentil mixture as the last layer and sprinkle with Gouda cheese. Bake in a preheated oven for 30 minutes at 180-200°C. Tip: If you like it a little juicier and don’t mind the fat, you can also refine the top layer with 100g crème fraîche and flakes of butter and only then sprinkle the cheese on top.