Pasta dishes are always a good idea!
Cook spaghetti according to package instructions in salted water until al dente on the stove. Cut bacon into small strips and cook in hot fat at low temperature until translucent. Cut onions into small cubes and steam. Rinse the lentils in a sieve and add to the bacon. Add bouillon and steam for 4 minutes at medium heat. Clean mushrooms and cut into quarters. Layer drained spaghetti with basil strips, lentils-bacon-mushrooms and mixture in a greased ovenproof dish (capacity 1, 2-1, 5 l).
Mix eggs, crème fraîche and grated cheese. Season with salt and pepper. Pour egg whipped cream over the casserole. Put into the oven, switch to 225 °C and bake for 20-30 min.
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