1. Peel and finely chop onions and garlic. Heat oil in a frying pan and gently fry onion and garlic without taking on color. Add basil, oregano, chili flakes and soy sauce and fry for about 2-3 minutes until the peach thins.
2. Add red lentils, tomato puree, balsamic vinegar, crushed tomatoes, water, vegetable broth, salt, and pepper. Let the sauce simmer for about 10 minutes. Stir every now and then. bechamel sauce:
1. Whisk together oatmeal, grated cheese, salt and pepper in a saucepan. Let the sauce simmer for about 2-3 minutes.
2. Turn bechamel sauce, lasagna plates, gravy sauce, and spinach into two layers. Finish with a layer of lasagna plates and bechamel sauce. Top with the remaining cheese and place in the oven for about 30 minutes. Salad: