Lasagne with lentils

Name: Lasagne with lentils
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g red lentils; 3/4 l Vegetable broth (instant); 750 g Leeks (leek); 40 g Butter or margarine; 50 g Flour; 1/4 l Milk; 200 g Cooked cheese (20% fat in dry matter); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 (approx. 200 g) Lasagne plate; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g red lentils
3/4 l Vegetable broth (instant)
750 g Leeks (leek)
40 g Butter or margarine
50 g Flour
1/4 l Milk
200 g Cooked cheese (20% fat in dry matter)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 (approx. 200 g) Lasagne plate
7-10 Tbsp Grease

Directions

1
Bring the lentils to the boil in 1/2 litre vegetable stock and cook for 10 minutes. Clean, wash and cut the leek into rings. Add to the lentils 5 minutes before the end of the cooking time. Melt fat in a pot, sweat flour in it, deglaze with the remaining stock and milk while stirring and bring to the boil. Stir 2/3 of the cheese into the sauce. Season to taste with salt and pepper. Drain the lentils on a sieve. Grease a casserole dish. Place the lasagne plates, lentils and sauce alternately in the casserole dish. Last layer should be lasagne plates and sauce. Spread the rest of the cheese on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes
2
Tableware: Hoff Import
3
Cutlery: Haymann