Oriental lasagna

Ingredients for 4 servings:

• 1 m.-large savoy cabbage
• 1 medium butternut squash
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 8 lasagna sheets
• 300 ml vegetable stock
• 2 tsp curry powder
• salt and pepper
• 40 g butter
• 40 g flour
• 400 ml milk
• 200g Gouda
• 100 g feta cheese
• some nutmeg
• 200 g lentils, red

Instructions

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

Vegetarian delicious with curry and red lenses

Melt the butter in a saucepan, add the flour, and sweat while stirring. Gradually add the milk while stirring and simmer for about 20 minutes. Season with salt, pepper, and nutmeg. Cook the red lentils according to the package instructions. Finely chop the onions and garlic. Sauté the onions and garlic until translucent, then remove from the pan. Finely chop the pumpkin and savoy cabbage. Sauté the pumpkin and savoy cabbage in a pan until tender, add the red lentils, onions, garlic, and curry. Season with salt and pepper. In a baking dish, layer first the vegetables, then the béchamel, and then the lasagna sheets, crumbling some feta between them. Finish with the vegetables, béchamel, and Gouda cheese. Bake in the oven at 190 degrees Celsius for 45 minutes.