INGREDIENTS (PORTION FOR 4)
250g lasagne sheets
2 handful mushrooms
200g red lentils
spices: salt, pepper, bell pepper, basil
finely chop the veggies: onions, garlic, carrots, mushrooms, zucchini and tomatoes
Pre heat oil in a pan and add the veggies
let it simmer for 20 minutes - stir occasionaly
rinse 200g lentils & cook them in water for about 20 min in a separate pot
Mix lentils with the veggies and add spices
alternately stack the lasagne sheets and sauce
add cheese on top and place it in the oven for about 25 min @200°
MACROS (for the one portion)
627 Calories - 89g Carbs / 40g Protein / 11g Fat
It is best to use big beefsteak tomatoes so you get a juice sauce.
Add some sauce underneath the first layer of sheets.