Autumn Lasagna with Pumpkin & Baby Spinach

Our season favourite pumpkin is very popular and since we haven't baked lasagna for so long, we have a recipe for you. Oh well, we don't use conventional wheat flour pasta plates but green lentil plates, they taste really great and have a delicious bite. You won't even notice the difference. We got
these tasty records by the way from Greenist.de

Ingredients (for 1 small oven tin/ 2 pers.):
1 pkg Green Lentil Lasagne plates from Greenist.de
1 big soy quark/soy yoghurt
1/2 pumpkin 
2 hands full of mushrooms
1 red onion
some white wine (ca 4 tbsp)
1 cup vegetable stock
400 gr spinach (frozen or fresh)
​2 cloves of garlic
1 small bunch of fresh sage 
salt & pepper
rapeseed to fry
olive oil for the tin

Preparation:

1. Remove the seeds from the pumpkin and cut into small cubes. 
2. Peel and chop the onion.
3. Heat some rapeseed oil in a frying pan and fry the chopped onions until translucent.
4. Add the pumpkin.
5. Meanwhile clean and chop the mushrooms. Add the mushrooms to the pumpkin pieces and sauté for 5 minutes.
6. Now deglaze with vegetable stock and white wine & cook for about 15-20 minutes until the pumpkin is soft enough to disintegrate. Season with salt and pepper. Remove everything from the pan and set aside.
7. Preheat the oven to 200 degrees top/bottom heat.
8. In the pan now the washed baby spinach with 2 small chopped garlic cloves and 4 tablespoons of water approx. 3 min. let boil. 
9. Brush an oven dish with a little olive oil.
10. Now fold 2/3 of the soy yoghurt into the pumpkin-champignon mixture. The rest will be needed later. 
11. Alternate the pumpkin and mushroom mixture & baby spinach and the pasta plates on top of each other in the oven dish. The sequence pumpkin - spinach - plate should be repeated three times at best. Coat the top layer with soy yoghurt.
12. Bake the lasagne for 30 minutes.
13. Bon Epi-tit <3