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  • 250g lasagne sheets

  • 3 carrots

  • 1 zucchini

  • 2 handful mushrooms

  • 1kg tomatoes

  • 200g red lentils

  • 200g cheese

  • 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.

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