Spinach Lasagna with Mushrooms

INSTRUCTIONS

• 1
  Peel and finely chop the onion. Clean the mushrooms and slice them thinly. Peel and finely grate the garlic.
• 2
  Now take a pan and heat 3 tablespoons of oil over medium heat. Then add the chopped onion and mushrooms to the pan and sauté for 6–7 minutes over medium heat. Next, add the canned tomatoes, dried oregano, salt, and pepper, and cook everything together for 4–5 minutes over medium heat.
• 3
  In the meantime, preheat the oven to 190–195 °C and prepare a baking dish measuring 25 cm × 30 cm.
• 4
  Once the mixture in the pan is cooked, add the baby spinach and grated garlic and cook everything for another 3–4 minutes over medium heat. Then turn off the heat and set the mixture aside. Finely grate the Edam cheese, place it in a larger bowl, and mix it with the egg, cottage cheese, salt, and pepper.
• 5
  Now start assembling the lasagna: Lay ½ of the total amount of wheat lasagna sheets across the bottom of the prepared baking dish, spread ½ of the pan mixture over them, and apply ½ of the cheese mixture on top of this layer. Repeat this process once more with the remaining ingredients. Place the prepared lasagna in the preheated oven and bake at 190–195 °C for 40–45 minutes.
• 6
  After baking, remove the lasagna from the oven, divide it into 5 portions, and serve.