1. 1

   Step 1

   Peel the 6 potatoes and pre-boil them for 10-15 minutes.

   Timer 15 min
2. 2

   Step 2

   Cook the 120 g of red lentils in vegetable broth for about 10 minutes.

   Timer 10 min
3. 3

   Step 3

   In the meantime, chop the 2 carrots, 4 mushrooms, 1 zucchini, and the celery.

4. 4

   Step 4

   Briefly sauté the chopped vegetables in a pan.

5. 5

   Step 5

   Deglaze with a little water and let the vegetables simmer for 10 minutes.

   Timer 10 min
6. 6

   Step 6

   Let the pre-boiled potatoes cool, peel them, and slice them.

7. 7

   Step 7

   Preheat the oven to 180 °C (top/bottom heat).

8. 8

   Step 8

   Finely chop the 1 onion and 1 garlic clove and sauté until translucent.

9. 9

   Step 9

   Add the 1 can of tomato sauce to the onions and garlic.

10. 10

    Step 10

    Season the tomato sauce with 1 tsp marjoram, 1 tsp lovage, 1 tsp oregano, salt, and pepper.

11. 11

    Step 11

    Layer the potato slices, lentils, 150 g feta, and the sautéed vegetables in a casserole dish.

12. 12

    Step 12

    Pour the sauce over the casserole and sprinkle with 100 g Gouda.

13. 13

    Step 13

    Bake the casserole on the middle rack of the oven for 30 minutes.

    Timer 30 min

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