Vegan Potato Casserole

Fresh herbs (e.g., parsley or thyme) for garnish
Fried onion rings for garnish (optional)
Instructions: Prepare the lentils: Rinse the lentils thoroughly and soak them in lukewarm water for 15 minutes. Drain and set aside.
Pre-cook the potatoes: Boil the peeled and sliced ​​potatoes in salted water for about 10 minutes, until tender but not falling apart. Drain and set aside.
Sauté the onions and squash: Heat ½ tablespoon of oil in a large pan and sauté the onions for 3-4 minutes. Add the garlic, spices, lentils, and vegetable stock and simmer for about 15 minutes, until the liquid has evaporated.
Sauté the squash in a separate pan with the remaining oil for 3-5 minutes.
Layer the casserole: Place half of the cooked potato slices in a greased casserole dish (approx. 23x33 cm). Spread a layer of lentils, half of the vegan cheese sauce, and the roasted squash on top. Top with the remaining potato slices and the remaining cheese sauce.
Bake: Bake the casserole in a preheated oven at 200°C for 25 minutes, until the top is golden brown. Allow to cool briefly before serving and garnish with herbs and optionally fried onions.