To bad I didn’t have the time to take a pic of this lasagna, but thats life with 5 kids. So here is the picture of our 11 months old enjoying the food.
1 butternut squash
2 tomtoes sliced
4 carrots grated
3 onions finely chopped
10 cloves of garlic finely chopped
3 dl lentils
700 grams crushed tomatoes
3 cubes of umami or vegetable stock
water ( I always poor more as the lentils soak it)
glutenfree and vegan lasagne noodles
vegan cheese grated
3 dl vegan oat creme fraiche
2 dl oat cream
Split the squash in 4 pieces and remove the seeds, put in an oven safe tray. Poor some oliveoil and salt over it and bake it in 200 °c for 30 min or until you can scrape the flesh out from the skin.
Prepare all the other veggies and fry the garlic and onions for some minutes, add the flesh from the squash, carrots for some more minutes, add salt, pepper and the stock. Put in the lentils and the tomatoes, add some water if needed, put on a lid and let it cook until the lentils are soft. Taste and add some balsamico and more salt and pepper if needed…
Put the ingrediens for the sauce in a saucepan and stir until the cheese is melted, add salt and pepper and put aside.
Now prepare the lasagna in an oven safe tray.
Start with a layer of the lentil sauce, then béchamel and noddles. Go on like that until everything is empty. Top with a layer of béchamel and some extra cheese and sliced tomatoes. Bake in the oven until golden brown.
Serve with a nice sallad or some random veggies.