Lentil lasagna

Ingredients for 2 servings:

• 1 cup lentils, red
• 500 g tomatoes, pureed
• 2 tbsp tomato paste
• 2 small spring onions
• 1 small shallot(s)
• 2 cloves garlic
• 2 dashes of soy sauce
• possibly vegetable broth
• 1 tbsp ajvar
• some lasagna sheets
• 200 ml water, lukewarm
• 1 tbsp yeast flakes (fine yeast flakes)
• 1 tsp mustard
• 1 tsp salt
• 3 tbsp margarine
• 3 tbsp flour
• some soy milk (soy drink)
• salt and pepper
• basil
• oregano
• Paprika powder
• Tabasco or chili flakes
• some soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan

First, cook the red lentils in about 1 liter of water according to the package instructions. The lentils will swell considerably, so be sure to check if you need to add more water. Then, drain the lentils through a sieve and let them drain. Squeeze some liquid with a spoon if necessary. Chop the spring onions, shallots, and garlic cloves and sauté them in a pan with oil until translucent. Add the red lentils and fry briefly. Then add the passata and tomato paste. Season with salt, pepper, basil, oregano, paprika, Tabasco/chili flakes, and a little soy sauce. Bring to a boil briefly. Ensure there is enough liquid. It is recommended to add some vegetable stock, as the lasagna can absorb a lot of liquid in the oven. Grease the baking dish with oil or margarine and preheat the oven to approximately 200°C. To prepare the yeast mixture (as a cheese substitute), dissolve 1 tablespoon of nutritional yeast flakes in 150 ml of lukewarm water. Stir in 1 teaspoon of salt and the same amount of mustard. Heat the margarine in a saucepan, remove from the heat, and quickly whisk in the flour. Add the yeast mixture and gently bring to a boil, stirring constantly, until it reaches a saucey consistency. For a more liquid consistency, add a little more soy milk if desired. Now alternate layers of lasagna sheets and lentil bolognese in the baking dish. Finally, spread the yeast mixture evenly over the top. Place the whole thing in the oven for about 25-30 minutes. When the yeast mixture forms a light crust, it’s perfect!