Cut zucchini into thin slices and sauté in oil. Pour water (1), add lentils, cook with lid closed for 5 min. Add water (2) and
Add lasagna seasoning, continue cooking for 5 minutes.
Cut tomatoes into slices, season with salt, pepper and Italian herbs.
Layer lasagna sheets, lentil vegetables and tomato slices alternately in a greased baking dish. Start and end with lentil vegetables. Stir cooked cheese with crÂme fraÂch, pour over lasagna. Bake in a heated
oven at 180 °C for about half an hour.
Our tip: Zucchini are tender in taste and therefore also well suited for children.