Lentil lasagna
Ingredient List (6 Pieces)
1 onion
1 carrot
100 g of celery
100 g of brown mushrooms
6 tablespoons of olive oil
3 tablespoons of tomato paste
2 teaspoons of maple syrup
150 g mountain lentils
600 g of peeled tomatoes
400 ml of vegetable broth
3 cloves of garlic
1 bay leaf
1 sprig of rosemary
salt
400 g lasagna sheets
200 g of grated Emmental cheese
Preparation
Very finely chop carrot, onion, celery and mushrooms.
Put the olive oil in a saucepan and steam the vegetables over medium heat, stir occasionally.
Add the tomato paste and maple syrup and roast while stirring frequently.
Add the lentils and glaze with peeled tomatoes and vegetable broth.
Finely chop the garlic and put it in the pot along with the bay leaf and rosemary. Bring to a boil over low heat with the lid closed and simmer for about 1 hour.
Preheat the oven to 180 ° C. In a mold, dishes of Bolognese lentils and lasagna alternate.
Finally, sprinkle with grated cheese. Bake for about 30 minutes until the cheese is melted and browned.
Nutritional values per Piece
25g carbohydrates 20g proteins 25g fats 405 kcal