Zucchini casserole 'lasagne style'

Ingredients for 4 servings:

• 2 large zucchini
• 1 large onion(s)
• 1 carrot(s)
• 1 slice(s) celeriac, approx. 1 cm thick, peeled
• 1 clove(s) garlic
• 1 bell pepper
• 150 g lentils, red
• 3 tbsp tomato paste
• 1 cup sour cream
• 200 g grated cheese (e.g. Emmental, Gouda)
• 2 tbsp olive oil, for frying
• 1 pinch of chili powder
• 1 tsp, leveled paprika powder
• 1 shot of balsamic vinegar
• Oregano, fresh or dried
• Basil, fresh or dried
• Thyme, fresh or dried
• Rosemary, fresh or dried
• 1 dash of ketchup
• 450 ml vegetable stock
• salt and pepper
• 1 tbsp sugar

Instructions

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

low-carb, vegetarian

For the vegetarian Bolognese sauce, wash the onion, carrot, bell pepper, garlic, and celery, peel and finely dice if necessary, or chop them in a food processor. Heat a little olive oil in a saucepan or nonstick pan and sauté everything together. After about 2 minutes, add the vegetable stock and bring to a boil briefly. Now add the lentils and simmer over low heat for about 10 minutes until the lentils are soft. If necessary, add more water or vegetable stock (for a good sauce consistency, the vegetables should just be covered with liquid). Thicken with the tomato paste and season the sauce generously with salt, pepper, sugar, paprika, and chili. Add fresh or dried herbs (oregano, basil, thyme, and rosemary work very well) and mix in a dash of balsamic vinegar and ketchup. Preheat the oven to 200 degrees Celsius (top and bottom heat). Wash the zucchini and cut into slices about 0.5 cm thick (cut small zucchini into strips lengthwise). Brush the bottom of a baking dish with a little olive oil and sprinkle with a pinch of salt. Then line the dish with zucchini slices. Spread a layer of sauce over the zucchini, ensuring everything is well covered, and continue layering like a lasagna. I usually make three layers of zucchini and finish with the sauce. Finally, mix the sour cream and spread it over the dish. It can mix well with the top layer of sauce. Sprinkle with grated cheese and bake in the oven on the middle rack for about 15 to 20 minutes. Serve with a fresh salad and/or rice/millet/quinoa. Tip: Also delicious baked with feta cheese.