Pumpkin and Spinach Lasagne

Zutaten

• 1 can lentils (420g)
• 2 garlic cloves
• 1 bottle tomato passata (700g)
• 1 teaspoon dried mixed herbs
• 1 teaspoon stock powder
• 1 bag/box frozen spinach (250g), thawed
• 400 g pumpkin (about 1/4)
• 1 big tub cottage cheese (500g)
• 1 egg
• 1 /3 cup milk
• 1 /2 cup grated parmesan cheese
• 11 /2 cup grated mozzarella cheese
• 1 box lasagne sheets (250g)

Zubereitung

1. Turn on oven to 180°C.
2. Drain and rinse lentils. Put in bowl. Peel garlic and cut small. Add to bowl. Add tomato passata, dried mixed herbs and stock powder. Mix well.
3. Put cottage cheese in another bowl. Add egg, milk and grated parmesan cheese. Mix well.
4. Put ⅓ cup tomato lentil sauce in bottom of oven-safe baking dish.
5. Put 2 lasagne sheets on top.
6. Add ⅓ tomato-lentil sauce, 1 handful grated mozzarella, 1 handful spinach and 2 tablespoons cheese sauce.
7. Cut off pumpkin skin and remove seeds. Cut pumpkin long and thin.
8. Cover lentil/cheese sauce with pumpkin, then more lasagne sheets.
9. Continue layers, finishing with lasagne sheets.
10. Pour cheese sauce on top. Spread evenly. Put grated cheese on top.
11. Cover loosely with Alfoil. Cook in oven for 45 minutes. Remove foil. Cook 15 more minutes.
12. Cut into squares. Enjoy with salad. • Use ricotta instead of cottage cheese. Use 2 cans diced tomato instead of passata. • Use sweet potato instead of pumpkin. We used light mozzarella and milk. • Add other vegetables (e.g. cut mushrooms cooked in olive oil, steamed broccoli).