Vegetarian Lasagna

Roast the almonds in a pan on medium heat.

With mortar and pestel mash your almonds with a bit of olive oil and keep aside.

Finely dice the onion.

Fry half the amount of diced onion in 3 TBP of olive oil.

Add the chopped spinach to the onions. Cover the pan till the spinach is cooked.

Combine the cooked spinach, the mashed roasted almonds and the ricotta cheese in a bowl. Add salt, pepper, paprika powder and cayenne pepper to taste. Mix all ingredients and set aside.

Boil the lentils in water until soft. You can start this step early on to save time.

Fry the other half of the onion in a pan with 3 tablespoons of olive oil.

Mince the tomato and add to the onions.

Add the tomato paste and the salt and pepper. Add the soft lentils on top and continue till cooked and well constituted.

In two casseroles one will contain the milk with the spices while the other will contain the butter. When the butter melts, add thd flour a tablespoon at a time to the butter using a flour sifter and whisk the flour and butter mixture.

Add the hot milk slowly to the butter and flour while whisking till all the milk quantity is added. Keep stirring till we get a thick consistency.

Layer out 2 sheets of lasagna in the bottom of the lasagna tray.

Add the ricotta and spinach layer. Then layer out 2 more sheets of lasagna on top of the ricotta.

Add the lentils on top and place 2 more sheets of lasagna over the lentils.

Pour the bechamel sauce at the top. Add grated mozzarella cheese as the topmost layer.

Put in the oven uncovered for thirty minutes at 180 degrees C. You can tell it's ready when its top acquires a slightly golden color.

Let rest out of the oven for about 20 minutes before cutting and serving in plates. Enjoy and send me your pictures.