Lasagne with lentils

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 4
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. 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. 2

    Tableware: Hoff Import

  3. 3

    Cutlery: Haymann

Nutrition Facts

KCAL
780 kcal
CARBS
106 g
FATS
16 g
PROTEINS
46 g

Categories & Tags

MiscellaneousvegetarianPasta