Vegetarian lasagne à la Julia

Ingredients for 4 servings:

• 250 g lasagna sheet(s)
• 1 can of tomatoes, chopped
• 500 ml tomato(s), pureed
• 1 sprig(s) rosemary
• 2 bay leaves
• 1 onion(s)
• 3 garlic cloves
• 500 g leaf spinach, fresh or frozen
• 250 g quark, 40%
• 200 g feta cheese
• 2 eggs
• 40 g pine nuts
• salt and pepper
• some mint leaves
• 200 g cheese, grated, as desired
• broth, instant
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Chop the onions and garlic and sauté them with rosemary in olive oil. Deglaze with the chopped tomatoes and passata, season with salt, pepper, and a little stock, and simmer for about 30 minutes. Briefly blanch the spinach, let it cool, and mix it with the eggs, quark, and feta. Season to taste, then stir in the finely chopped mint leaves. Toast the pine nuts. Layer the ingredients in a baking dish, first the spinach, then the lasagna sheets, then the tomatoes, and so on, scattering a few of the toasted pine nuts on top. The last layer should be tomatoes. Sprinkle with grated cheese and bake in the oven at 180 to 200°C for 35 to 45 minutes (this may vary slightly depending on the oven’s power).