Lasagna with red lentils: a hearty and healthy dish for the whole family

Ingredients for 4 people:

• 1 onion

• 1 garlic clove

• 1 tbsp ghee

• 1 gr. carrots

• ¼ celery root

• 150 g red lentils

• 600g tomatoes strained

• ½ tsp turmeric

• ½ tsp coriander

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp marjoram

• 1 tsp soup seasoning

• Rock salt

• Black pepper

• 1 pack of lasagne sheets

• Parmesan or vegan parmesan (link recipe) for sprinkling

  For the béchamel sauce:

• 2.5 tbsp ghee

• 3 tbsp flour

• 400 ml unsweetened plant drink (soy, oats, rice, almond)

• Pinch of rock salt

• Pinch of pepper

Preparation:

1. Fry finely chopped onion and garlic in ghee and briefly add all spices (except salt and pepper).

2. Add chopped carrots, celery and hot washed red lentils and cover with water. If necessary, add small amounts of water gradually to soften the lentils.

3. When the lentils are cooked soft, add the strained tomatoes and reduce. Season to taste with soup seasoning, salt and pepper.

4. Bechamel sauce: Heat ghee in a pan and stir in flour with a whisk, then deglaze with soya drink and bring to a simmer until the sauce is nice and creamy. Season with salt and pepper.

5. In a baking dish (approx. 32 x 22cm), cover the bottom with the béchamel sauce, then cover with the lentil and tomato sauce. Then place a layer of lasagne sheets on top. Repeat the process until one layer of lasagne sheets is covered with béchamel sauce.

6. Sprinkle with Parmesan cheese. Bake the lasagne in the oven at 180 degrees top and bottom heat for about 30 minutes according to the baking time given in the lasagne sheet instructions.

My dosha tip: All dishes with tomatoes have a Pitta-increasing effect, as tomatoes have a sour taste. In general, only eat tomatoes rarely. To reduce the acidity in tomatoes, you can remove the peel and seeds, which contain the most acid.