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
6-8 lasagna sheets
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
- Thinly slice the zucchini with a cheese slicer or a mandolin slicer and set aside.
- Chop onion and garlic finely and grate the carrot.
- 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.
- 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.
- 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).
- Bake on 200 degrees C for approximately 25 minutes.
- Enjoy with a fresh salad.