This makes enough for a medium to large casserole dish.

Ingredients for the Tomato Sauce

• 125g red lentils
• 1 large onion
• 2 cloves of garlic
• 3 carrots
• 1 tbsp tomato paste
• 500ml crushed tomatoes
• 300ml vegetable broth
• Salt
• Pepper

Ingredients for the Béchamel Sauce

• 2 tbsp butter
• 3 level tbsp wheat flour
• 500ml milk
• Salt
• Nutmeg

Other Ingredients

• Butter
• Lasagne sheets
• Grated mozzarella
• Optional: Parmesan

Preparing the Tomato Sauce

Cut onions, garlic and carrots into small cubes and fry in oil in a (large!) pan on low to medium heat until golden brown. Then add the tomato paste and let it cook briefly. Add the lentils, crushed tomatoes and broth and let the sauce simmer with a lid for 15-20 minutes. Season with pepper and salt.

Preparing the Béchamel Sauce

Melt the butter in a (small) pot and stir in the flour. While stirring, gradually add the milk. Season with salt and nutmeg and bring to a boil while stirring constantly.

Preparing the Lasagne

Grease the casserole dish with butter. Then layer the lasagne repeatedly with lasagne sheets - béchamel sauce - tomato sauce - cheese. The top layer can end with either Parmesan or mozzarella. When layering, make sure the lasagne sheets are sufficiently covered with liquid to cook in the oven. Bake the lasagne in a preheated oven at about 180°C for about 20 minutes. Test with a fork before removing from the oven to check if the lasagne sheets are cooked through.

Enjoy your meal!