Lentil Lasagne With Mushrooms And Aubergines Recipe

Ingredients For Lentil Lasagne With Mushrooms And Aubergines Recipe

• 3 Aubergines, sliced lengthways
• 4 Garlic Cloves, Crushed
• 4 tablespoon Olive oil
• 1 Onion chopped
• 2 Carrots chopped
• 200 gram Green lentils
• 600 milliliter Veg stock
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Sun dried tomato paste
• 300 gram Mushrooms, Sliced
• 500 gram Frozen Spinach
• 250 gram Pot quark
• 200 milliliter Creme fraiche
• 60 gram Vegetarian parmesan, grated
• 0.25 teaspoon Ground nutmeg
• 75 gram 2 large sheets fresh lasagne
• 1 teaspoon Dried oregano