Summary

Ingredients

• 2 onions)
• 250 g millet
• 1 vegetable stock cube
• 2 teaspoons curry
• 3 tablespoon parsley, finely chopped
• 250 g leeks
• 250 g carrot (s)
• 300 g spinach leaves, frozen
• 1 bay leaf
• 2 tablespoon tomato paste
• 1 clove garlic
• 150 g Emmentaler, rated
• 200 g natural yourt
• 2 egg (s)
• Seasoned Salt
• salt and pepper
• nutmeg
• oil

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Instructions

1. Steam a cleaned, finely diced onion in oil until translucent and add the washed millet. Fill up with 1/2 liter of water, add the vegetable stock cube, bring to the boil and then let it swell over a low heat for about 20 minutes, even longer, up to 40 minutes. Season with curry and stir in the parsley.
2. In the meantime, wash and clean the vegetables, cut the leek into rings and slice the carrots. 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.
3. Steam 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 herbal salt, pepper and nutmeg and the peeled, crushed clove of garlic.
4. Put a third of the cooked millet in a greased casserole dish, sprinkle some cheese over it and spread the well-drained leek and carrot vegetables on top. Spread the second third of the millet on top, sprinkle with a little cheese again and pour the drained spinach on top. Cover with the remaining millet.
5. Mix the yogurt with the eggs and the rest of the cheese. Spread the icing on the millet lasagna.
6. Put on the middle rack in the cold oven and bake at 220 ° C for 25 - 30 minutes.