For 6 persons

200 g of green lentils from Le Puy
150 g of mushrooms
125 g mozzarella cheese
80 g of parmesan cheese
1 zucchini
1/2 red bell pepper
2 cloves of garlic
10 large fresh lasagna noodles
a dozen dried tomatoes
600 ml of tomato sauce
200 ml of water
1 pinch of Espelette pepper
1 handful of spinach shoots
1 tsp. coffee of cumin powder + some cumin seeds
2 tbsp. tablespoon of olive oil
1/2 tsp. teaspoon of sugar
basil
salt, pepper

Preheat the oven to th.6 (180 °C).
Cut the zucchini, bell pepper and mushrooms into pieces.
In a large pot, sauté the garlic cloves with olive oil. Add zucchini, peppers and mushrooms. Add salt and pepper and cook for 3-5 minutes, stirring regularly. Add spices (cumin, chili) and tomato sauce. Mix, add salt and pepper if necessary and add the sugar. Coarsely chop the sun-dried tomatoes and add them to the pot.
Pour the Vivien Paille green lentils into the preparation with 180 ml of water and cook for 10 minutes, stirring very regularly.
Add the lasagna noodles by cutting them roughly into two or three pieces. Make sure the lasagna noodles are properly immersed in the sauce. If necessary add water (the sauce should not be too liquid or too thick). Cook over medium heat for about 15 minutes until the lentils are cooked. Stir in the spinach shoots and a few basil leaves.
Pour the mixture into an ovenproof dish. Add the chopped mozzarrella and grated parmesan on top. Bake for 15 minutes until the cheese is melted. Remove from oven and let stand 5 minutes. Serve with basil leaves and fresh parmesan cheese.

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