Lentil Lasagna

Clean leek, cut in half lengthwise and cut into tender strips. Peel tomatoes, chop coarsely, remove peel from carrots and chop finely. Heat 1 tbsp butter in a frying pan, sauté cut vegetables in it. Add lentils with bay leaf seasoning and sauté as well. Add vegetable soup and simmer for 15 minutes. Season the lentils with 100 g crème fraîche, pepper, vinegar, salt and chili. Grease the gratin dish, put some lentil vegetables in it, put lasagne dough sheets on top. Next, repeat the process until the ingredients are used up. Mix 100 g crème fraîche with butter and grated cheese and spread it as the top layer on the lasagna. Bake the lentil lasagna on the middle shelf in the oven at 180 °C for 30 minutes until golden brown.

Arrange the lentil lasagna on plates. Serve with leaf salad.

White wine

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