Lasagna with lentils and pumpkin 🧡

Poach the spring onion and the half leek with the Aove. You can add water at the same time that it is sticking a little bit. This way it cooks faster.

Peel 2 or 3 slices of pumpkin and cut into pieces. Put in the micro with a little water and go from minute to minute until it is soft and can be mashed with a fork.

Add the drained lentils, crushed pumpkin, tomato, sofrito, turmeric, pepper and salt. Mix well.

We take the lasagna plates previously soaked in water. We place them in a mold or bowl. First a spoonful of tomato so that it does not stick, second the lasagna plate, third the filling. And so on until the desired thickness or size. Finally in the last plate add the mozzarella.

Put in the airfryer at 90 degrees for about 20 minutes, then raise the temperature to gratinate, 5 - 10 min. and ready! (It can also be done in the oven.)