Red Lentil Lasagna - Lasagne med röda linser

RED LENTIL LASAGNA

Lasagne med röda linser

Serves 4 to 6

2 carrots

7 oz squash

1 onion

3 garlic cloves

3 tablespoons finely shredded basil

1 tablespoon olive oil

2 tablespoons tomato paste

0.8 cup dried red lentils

2 cans crushed tomatoes, 

each approx 14 oz

1.2 cup water

1 vegetable bouillon cube

salt, black pepper

chili flakes (can be omitted)

10.6 oz lasagna plates, preferably fresh

1.6 cup creme fraiche

1.2 cup ripe, grated cheese

1 mozzarella ball, 4.4 oz

Decoration:

parsley

Parmesan cheese

Preheat oven to 437F.

Peel and finely chop the carrots. Trim and dice the squash. Peel and finely chop onion and garlic. Sauté carrots, squash, onion, garlic and basil until smooth and glossy without coloring in a spatious frying pan with oil. Add tomato paste and fry for about 1 minute. Add lentils, crushed tomatoes, water and bouillon cube and simmer for about 10 minutes. Flavor to taste with salt and pepper and some optional chili flakes.

Grease an oven-proof pan, approx 8 x 12 inches. Alternate lasagna plates, tomato sauce, creme fraiche and cheese in the pan. Finish with a layer of tomato sauce and top with grated mozzarella. Bake just below the middle of the oven for 20 to 25 minutes. Decorate with parsley and Parmesan cheese.

Enjoy!

Bella