Spinach and Mushroom Lasagna with Cottage Cheese

Peel the onion and finely dice it. Clean the mushrooms and cut them into thin slices. Peel the garlic and finely grate or press it.

Heat 3 tbsp of rapeseed oil in a pan over medium heat. Sauté the diced onion and mushroom slices for about 6–7 minutes. Add the canned tomatoes, dried oregano, salt, and pepper, and simmer everything together for another 4–5 minutes.

Meanwhile, preheat the oven to 190–195 °C top/bottom heat and prepare a baking dish (approx. 25 cm x 30 cm).