Vegetable Lentils

A great pasta dish for any occasion:

Clean, rinse and chop leeks. Make lentils in salted water about 7 min, add leek in the last 5 min and simmer. Sauté butter with flour, extinguish with 250ml of water and the milk, add the clear soup and bring to boil. Let 2/3 of the cheese melt in the sauce, season strongly with salt and freshly ground pepper.

Layer sauce, lentils/leek mixture and lasagna plates alternately in a gratin dish, sprinkle remaining cheese on top of lasagna, sprinkle with additional caraway seeds if necessary. Bake in oven at 180-200 for approx. 45 min.

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