Lasagna can be made with so many variations but who could have though of this one! Hope you like this amazing new twist in the traditional lasagna dish.
- 180 g brown lentils
- 500 ml vegetable broth
- 800 g potatoes
- 250 g Noodle or Lasagna sheets
- 4 tablespoons oil
- 200 g cream
- 40 g butter
- 3 carrots
- 150 g Mozzarella
- As desired salt
- A pinch of freshly grated nutmeg (optional)
Soak the lentils in water overnight. The next day cook the lentils in vegetable broth for 30 minutes on medium heat. In another pot bring some water to boil and add a pinch of salt. Peel the potatoes and cook in boiling water for 30 minutes.
Cook the noodle/lasagna sheets according to package instruction. Drain excess water and mix in some oil. Drain the potatoes and mash them. Heat butter and cream in a pot and stir in the mashed potatoes. Season with salt and nutmeg.
Wash the carrots, peel and grate. Boil the carrots in boiling salted water for 3 minutes and drain. Layer the lasagna sheets in a casserole dish. Now arrange layers of lentils, carrots and mashed potatoes until all the material is used. Cover with a layer of lasagna sheets.
- Preheat the oven to 160 degree. Sprinkle grated mozzarella cheese on lasagna and bake for 25 minutes. Garnish with fresh parsley leaves and serve.