A budget-friendly, protein-rich lasagna made with red lentils, vegetables, and light cheese, offering a nutritious twist on the classic dish.
Finely dice the onion and garlic. Sauté them in oil until fragrant, then add the lentils and cook briefly.
Dice the leek and carrots finely and add them to the pan.
Deglaze with vegetable broth and pureed tomatoes. Season well with salt and pepper, and let it simmer for 20 minutes. Add more broth if needed.
Layer the lentil mixture and lasagna sheets alternately in a baking dish (21 x 15 cm).
Mix sour cream with nutmeg, salt, and pepper. Spread over the lasagna and sprinkle with cheese.
Bake in a preheated oven at 175°C for 25 minutes until golden and bubbly. Serve warm and enjoy!
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