John Myers
Contents
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Ingredients
- 6 Lasagne sheets pre-cooked
- 1 piece Leek
- 1 Carrot
- 50 g Fresh celery
- 2 tbsp Chili oil
- 3 Garlic cloves pressed
- 3 tbsp Tomato paste
- 100 g Lentils red
- 100 ml Red wine
- 200 g Strained tomatoes
- 150 ml Water
- 1 tsp Oregano
- Lemon pepper
- Black pepper from the mill
- Salt
- Parmesan
- 5 tbsp Cream
- Chopped parsley
Instructions
- Chop the leek, carrot and celery into small pieces. Fry the leek in chili oil, sauté the carrot, celery and garlic briefly. Stir in the tomato paste and lentils, deglaze with red wine.
- Add the pureed tomatoes and water, season with oregano and lemon pepper. Simmer for 20-25 minutes. (The lens compound should not be too liquid or too firm. Pour in some water if necessary)
- Season to taste with salt, pepper, lemon pepper. Stir in the parsley. Put some of the lentil mixture in a baking dish, place the lasagne sheets on top. Sprinkle some of the lentil mixture again, then sprinkle with Parmesan cheese. Repeat the process, then drizzle with cream.
- Bake in the pre-heated oven at 175 ° for 20 to 25 minutes.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 7.9gProtein: 3.7gFat: 10.7g
