Mushroom and Spinach Casserole

Summary

Ingredients

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

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Instructions

1. Thaw the spinach leaves and drain as much of the liquid as possible.
2. For the tomato sauce:
3. Peel and finely dice the garlic and onions. Sweat both in a little olive oil. Add the tomato paste and roast briefly. Then add the peeled tomatoes and let everything simmer a little. The tomatoes can be easily cut up with a wooden spoon. Season to taste with salt, pepper, sugar, paprika and the herbs. Can be very spicy, as the other ingredients are not specially seasoned. Add the lentils and let simmer.
4. Meanwhile you can clean the mushrooms and cut them into approx. 0.5 cm thick slices.
5. As soon as the lentils start to soften - they then become a little lighter and more voluminous - you layer the ingredients, starting with half of the spinach, in a baking dish. Place half of the mushrooms on top of the spinach and half of the sauce on top. Repeat the process and spread the cheese on top. Bake at 200 ° C top / bottom heat for about 45 minutes.