Zucchini Lentil Lasagna

Sometimes you open up the fridge and there are several opened food containers, half full (or half empty if someone pleases) just waiting for the due date. This is when I get most creative because I hate, above all, to throw away food. A half carrot, a zucchini, little crème fraîche and cream were the ingredients that inspired me to make this vegetarian lasagna. You could offcourse use other stuff laying around in your fridge…

Serves 3-4 portions | Time needed  ~ 1h

1 zucchini
6-8 lasagna sheets
1/2 carrot
1 small onion
1 garlic clove
400 ml strained tomatoes
2 tsp chili paste e.g. Harissa
1 vegetable stock cube
1/2 dl red lentils
Oregano, basil, salt and pepper to taste
100 g feta cheese
1 dl whipping cream
1 dl crème fraîche

  1. Thinly slice the zucchini with a cheese slicer or a mandolin slicer and set aside.
  2. Chop onion and garlic finely and grate the carrot.
  3. Grease a pan with oil and sauté the chopped vegetables, then add strained tomatoes, chilli paste, stock- cube, washed lentils and spices. Cook the sauce for 10 minutes on low heat.
  4. Coat the bottom of a pan with lasagna sheets. Arrange a layer of the tomato sauce over the sheets, then a layer of crumbled feta cheese a finally a layer of the sliced zucchini. Repeat the layering process.
  5. In a mixing bowl, whip the cream and mix it with crème fraîche. Spread this mixture over the last layer in your pan (should be the zucchini).
  6. Bake on 200 degrees C for approximately 25 minutes.
  7. Enjoy with a fresh salad.

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