Spinach Lasagna with Mushrooms

INSTRUCTIONS

• 1
  Peel the onion and chop finely. Clean the mushrooms and slice thinly. Peel the garlic and grate finely.
• 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. Subsequently, add canned tomatoes, dried oregano, salt, and pepper, and cook everything together for 4⁠–⁠5 minutes over medium heat.
• 3
  Meanwhile, preheat the oven to 190⁠–⁠195 °C and prepare a baking dish measuring 25 cm × 30 cm.
• 4
  Once the mixture in the pan has cooked through, add 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. After that, finely grate the Edam cheese, put it into a larger bowl, and mix with the egg, cottage cheese, salt, and pepper.
• 5
  Now start assembling the lasagna: On the bottom of the prepared baking dish, arrange ½ of the total amount of wheat lasagna sheets over the entire surface, spread ½ of the mixture from the pan over them, and then spread ½ of the cheese mixture over this layer. Repeat this process once more with the remaining ingredients. Place the assembled lasagna into the preheated oven and bake at 190⁠–⁠195 °C for 40⁠–⁠45 minutes.
• 6
  After baking, remove the lasagna from the oven, divide into 5 portions, and serve.