Lasagna with Red Lentils

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.

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