Vegetarian Lasagne with Lentils | Climate-Friendly Cooking 🥕

Ingredients

• 1 onion
• 2 cloves of garlic
• 1 carrot
• 150 g celery (1-2 stalks)
• 2 tablespoons olive oil
• 75 g frozen spinach
• 3 tbsp tomato puree
• 100 ml red wine
• 250 g red lentils
• 600 ml tinned tomatoes (1.5 cans)
• 1 tbsp dried vegetable stock
• 1 teaspoon of thyme
• 1 teaspoon of oregano
• 1 teaspoon of rosemary
• 2 g salt
• 2 g pepper
• 40 g butter
• 40 g flour
• 625 ml milk
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg
• 250 g lasagna sheets
• 1 ball of mozzarella
• 80 g grated cheese