Lasagne has been a frequent guest at Danish dinner tables for more than 40 years, and the original Italian recipe with minced beef has been supplemented with many different versions – also as in this recipe: without meat!

The vegetarian lasagna is good for meat-free days – it is filled with lots of healthy vegetables and protein-rich lentils. It is at the same time juicy and tasty and easy to make.
Bon appetite!

4-6 people

What you need:

150 g diced onion
3 cloves finely chopped garlic
350 g sliced ​​leeks
200 g coarsely grated carrots
100 g red lentils
2 ds. chopped tomatoes
1 tbsp. sambal oelek
3 dl vegetable broth
200 g fresh spinach
2 tbsp. oil
Basil, oregano, salt and pepper
300 g cottage cheese
9-10 wholemeal lasagne plates
150 g grated mozzarella (+20%)

Here’s how you do it:

  • Brown onion and garlic in the oil
  • Add the leeks and grated carrot and let the vegetables simmer for a few minutes
  • Add chopped tomatoes, vegetable broth, red lentils, basil, sambal oelek, oregano, salt and pepper
  • Let the vegetable sauce simmer under a lid until the lentils are tender
  • Add the fresh spinach and let the spinach collapse
  • Taste the vegetable sauce
  • Stir the cottage cheese into the vegetable sauce
  • Grease an ovenproof dish with oil
  • Start by laying a layer of lasagne plates, then vegetable sauce, then lasagne plates again, then vegetable sauce, etc.
  • Sprinkle with grated cheese
  • Put the lasagna in the oven for approx. 45 min. at 175 degrees

The dish contains 1,700 g of greens.

Turn off the oven and let the lasagna simmer for approx. 15 min. before serving so that it can “sit”.

Serving suggestions:
Can be served with a good, mixed salad or raw food salad

Kcal Protein Cool Carbohydrate Dietary fiber
Pr. 100 g 82 5,5 2,5 9