Millet lasagna

Ingredients for 4 servings:

• 2 onions
• 250 g millet
• 1 vegetable stock cube
• 2 tsp curry
• 3 tbsp parsley, finely chopped
• 250 g leek
• 250 g carrot(s)
• 300 g leaf spinach, frozen
• 1 bay leaf
• 2 tbsp tomato paste
• 1 clove(s) garlic
• 150 g Emmental cheese, grated
• 200 g natural yogurt
• 2 eggs
• herbal salt
• salt and pepper
• nutmeg
• oil

Instructions

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

healthy and vegetarian

Sauté a peeled, finely diced onion in oil until translucent and add the washed millet. Fill with 1/2 liter of water, add the vegetable stock cube, bring everything to a boil, and then simmer over low heat for about 20 minutes, or even longer, up to 40 minutes. Season with curry and stir in the parsley. In the meantime, wash and trim the vegetables, cut the leek into rings and the carrots into slices. Cook the carrots and leek together with the bay leaf and tomato paste in a little salted water for 5-10 minutes. Then remove the bay leaf and season the vegetables with herb salt, pepper, nutmeg, and curry. Sauté the second finely diced onion in a little oil until translucent, add the dripping wet spinach, and cook until the spinach collapses. Then season with herb salt, pepper, nutmeg, and the peeled and crushed garlic clove. Pour one-third of the cooked millet into a greased baking dish, sprinkle with some cheese, and arrange the well-drained leek and carrot mixture on top. Spread the second third of millet on top, sprinkle with more cheese, and top with the drained spinach. Cover with the remaining millet. Mix the yogurt with the eggs and the remaining cheese. Spread the topping over the millet lasagna. Place on the middle rack of a cold oven and bake at 220°C for 25-30 minutes.