Individual Vegetable Lasagnas

Individual Vegetable Lasagnas
1 hr 30 min.
1 hr 55 min.
Ready in


for 4 servings
8 Lasagna nooodles
200 grams Spinach
1 tablespoon Butter
1 pinch Nutmeg
200 grams Beet
200 grams Rutabaga
100 grams Celeriac
2 large Carrots
150 grams Parmesan
150 grams Creme fraiche cheese
125 grams Double cream (or heavy cream)
freshly ground pepper
Butter (for the ramekins)
Laurel leaf (for garnish)
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Preparation steps

Step 1/5

Cook the lasagne sheets in salted water for about 3-4 minutes. Remove each with a slotted spoon, rinse with cold water and spread between paper towels.

Step 2/5

Rinse and trim the spinach. Place the dripping wet spinach in a pot and cook until wilted. Place in a colander and drain. Heat the butter with 1 pinch of nutmeg and swirl the spinach in it. Season with salt.

Step 3/5

Rinse, peel and trim the vegetables and cut into thin slices. Cook separately in salted water for 8-10 minutes, then drain.

Step 4/5

Grate the Parmesan. Stir together the creme fraiche, double cream and Parmesan and season with pepper.

Step 5/5

Grease small ramekins about 10 cm (approximately 4 inches) in diameter. Trim the sheets of lasagne to fit the ramekins. Layer the lasagne sheets with vegetables and Parmesan cream, ending with a Parmesan cream layer. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3, convection: 180 degrees) for 20-25 minutes. Garnish with laurel leaves and serve.