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Zwiebel schälen und fein hacken. Anschließend in einer Pfanne für 3-4 Minuten anbraten. Das gesamte Suppengemüse fein zerkleinern (entweder händisch mit einem Messer oder schnell in einem Zerkleinerer). In die Pfanne geben und weitere 5 Minuten scharf anbraten. Mit italienischen Kräutern, Salz und Pfeffer würzen und mit Wasser ablöschen. Die gekeimten Belugalinsen waschen und in die Pfanne geben. Abschließend die passierten Tomaten hinzugeben und die Sauce für mindestens 15 Minuten auf niedriger Hitze mit einem Deckel ziehen lassen. Ab und zu umrühren und bei Bedarf abschmecken.
Pro Tipp: Je länger die Sauce zieht, desto geschmacksintensiver wird die pflanzliche Bolognese! Wir empfehlen 1-2 Stunden.
Zu guter Letzt die proteinreiche Linsenbolognese fein in eine Glas-Backform aufschichten und schichtweise mit Lasagneblättern einlegen. Mit etwas Joghurt und Käse toppen. Im vorgeheizten Ofen bei 180 °C Heißluft ca. 30 Minuten backen.
Zutaten
für 6 Portionen
130 g gekeimte BIO Beluga Linsen
Suppengemüse (2x Karotten, 1xPetersilie, 2x Sellerie, 1x Lauch und Pastinake)
