Ingredients
- Vegetable stock
- 150 grams of red lentils
- 500 grams of strained tomatoes
- 2 tins of chopped tomatoes
- 4 – 5 stalks of celery
- 2 leeks or a large courgette
- 3 carrots
- 2 peppers
- 3 large tomatoes
- 1 onion (can also be omitted)
- 250 grams of grated cheese and/or 1 packet of feta cheese.
- 1 packet of lasagne sheets
- 125 grams crème fraîche
- Pepper/ salt/ paprika powder/ Spices to taste
Instructions
- Simply cook the lentils in the tomato sauce.
- Heat the vegetables in another pan alongside your seasoning, and then add them to the sauce.
- When ready, just layer the sauce between the lasagne sheets and top with your cheese of choice.
- Preheat your oven to 180 degrees and cook the lasagne for 30 minutes, or until the cheese is golden brown.
- Enjoy!