2 tablespoons olive oil
1 onion, minced
300 g green beans, finely cut
400 g tomato
100 g lentils, previously boiled
3 dl water
450 g grated cheese
100 g lasagna pasta, previously boiled
2 beaten eggs
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan cheese
salt
spices
marjoram

Pre-heat oil in a pan and fry the onions and the peas until light brown for about 5 minutes. Add salt and water. Add the tomato, lentils, and marjoram to salted water and leave it to cook for 30 minutes until the lentils are soft. Then, mix with the onions and peas. Pour the mixture into an ovenproof tray, cover with a layer of beaten egg and grated cheese and with the lasagne pasta and repeat this operation until you make a few layers. Sprinkle some grated Parmesan cheese on top and leave to bake in the oven for about 40 minutes.