Leeks, garlic and carrots finely chopped. Put in a pan with vegetable oil and lightly fry.

Pour the lentils and stir 4 min. and fry.

Pour tomato sauce. Bring to a boil, and subtract the heat to low, simmer 10 mins. Add salt, pepper, sugar and balsamic vinegar to taste. A bit of tomato sauce. I have in the fridge is always a couple of jars that I do, and if you need something quick to prepare, for example, Bolognese or stew meatballs in tomato sauce or...well, lots of things can. To do this, the tomatoes and onions to slice. In skillet, heat rust. oil and put onion and a little sugar. Lightly caramelize. Add all tomatoes and simmer until tender. When the tomatoes are soft, everything gets blenderm. Add to taste salt, pepper and, if necessary, sugar. Bring again to a boil. And if you want to keep it, then pour into clean hot jars and close the lid. Well, if you have a favorite option that you can buy in the store, then .....

Zucchini cut into thin slices.

Vegetable broth bring to a boil, remove from heat and put it to the ricotta. Stir until smooth.

Take the mold where you will bake. And I had portioned molds. Pour a little sauce with ricotta and put on top of a sheet of lasagna.

Then put the lentils in. the sauce and the zucchini. So to repeat, until it's all over. It is best to make the last layer was lentils.

And lastly to put the pieces of mozzarella.

Bake for 40 minutes at 180°C. is Better in the middle, and I missed, and the top has turned dark.