Mushroom and spinach casserole

Ingredients for 2 servings:

• 300 g mushrooms, fresh
• 500 g leaf spinach, frozen
• 800 g tomatoes, peeled, from the can
• 100 g lentils, red
• 1 garlic clove(s)
• 1 onion(s)
• some tomato paste
• salt and pepper
• Paprika powder
• Sugar
• herbs, Italian
• 100 g cheese, grated
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Low-carb, vegetarian

Thaw the spinach leaves and drain as much of the liquid as possible. For the tomato sauce: Peel and finely dice the garlic and onion. Sauté both in a little olive oil. Add the tomato paste and fry briefly. Then add the peeled tomatoes and let everything simmer. The tomatoes can be broken up a little with a wooden spoon. Season to taste with salt, pepper, sugar, paprika, and the herbs. It can be quite spicy, as the other ingredients are not specially seasoned. Add the lentils and let simmer. Meanwhile, clean the mushrooms and cut them into approximately 0.5 cm thick slices. As soon as the lentils begin to soften – they will then become a little lighter and more voluminous – layer the ingredients in a baking dish, starting with half the spinach. Place half of the mushrooms on top of the spinach, followed by half of the sauce. Repeat the process, then spread the cheese on top. Bake at 200 °C top/bottom heat for about 45 minutes.