Vegan vegetable lasagna

Ingredients for 2 servings:

• 1 onion(s)
• Garlic
• 3 carrots
• 200 g lentils, red
• 400 g leaf spinach
• 400 g quark substitute, vegan
• 9 lasagna sheets
• Allspice
• salt and pepper
• nutmeg
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

healthy

Place the onions, garlic, and carrots in a blender and grate. Add them to a hot pan with oil and fry gently for 10-15 minutes. Meanwhile, prepare the red lentils in a saucepan. Place everything in a bowl and season with nutmeg, allspice, salt, and pepper. Place the pan on low heat with 5 tablespoons of water and vegetable stock and sauté the spinach for a few minutes. Add 250g of quark and season to taste. Preheat the oven to 180°C (top/bottom heat). Grease a baking dish with a little oil and alternate layers of the lentil-carrot mixture, spinach, and lasagna sheets. Repeat 3-4 times. Spread the remaining quark on the top layer and drizzle with a little olive oil. Bake the lasagna on the middle rack for about 25-30 minutes. Then serve garnished with herbs and spices as desired.