Lentil, potato and mushroom pie

Cook 200g of lentils according to the instructions.

Peel 1kg of raw potatoes and cut them into 5mm slices. Cut 200g of provolone cheese into the same thickness and prepare 300g of sautéed mushrooms.

Lightly grease a baking sheet and sprinkle with breadcrumbs. Arrange a layer of potato slices, alternating with a layer of lentils and mushrooms, and another layer of provolone cheese, repeating several times.

Sprinkle each layer with breadcrumbs and season with salt, a drizzle of olive oil, and a little finely chopped rosemary.

Bake at 200°C for about 45 minutes, until golden brown. Enjoy!