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1
Cook the lentils in 400 ml boiling water.
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2
After 8 minutes drain off the boiling water.
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3
To make the tomato sauce, fry the chopped onion, carrot, and celery with 1 tablespoon of olive oil.
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4
Add the consomme powder and tinned tomato, along with water from swishing clean the tin, and cook for 20-30 minutes.
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5
Season to taste with balsamic vinegar and herbs.
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6
Add salt and pepper if necessary.
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7
To boil the lasagna, add 1 tablespoon each of salt and olive oil to the boiling water.
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8
Add about 3 sheets of lasagna at a time and boil.
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9
The olive oil prevents the pasta from sticking to each other.
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10
Grease the gratin dish with oil.
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11
Layer it first with lasagne, then the cooked lentils, and sprinkle with herb salt and pepper.
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12
Place 2 teaspoons each of mascarpone and sour cream on top.
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13
Sprinkle with 2 teaspoons Parmesan cheese and pour the tomato sauce over the top.
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14
Repeat with two more layers (adjust to the height of your dish).
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15
Pour in 3 tablespoons of milk slowly from the edges and cover the dish with aluminum foil.
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16
Put the dish in a oven preheated to 200C.
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17
After 15 minutes, remove the aluminum foil and bake for 4 more minutes.
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18
Open the oven door and let it stand for 5-10 minutes.
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19
This helps set the cheese to make it easier to eat.
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20
Instead of mascarpone and sour cream, I used 125 ml double cream.
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21
I also used a mixture of pecorino cheese and Parmesan cheese.
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22
You could also mix the tomato sauce and cooked lentils beforehand, which is also tasty.
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23
For a related recipe, see: 'Mascarpone and Vegetable Lasagna'.
