Lasagne with Arugula and Vegetables
Ingredients
- Ingredients
- 250 grams Asparagus (green)
- 400 grams Spinach (fresh)
- 250 grams Cauliflower
- 2 Zucchini
- 1 bunch Arugula
- 100 grams butter
- 40 grams Pastry flour
- ¼ l milk
- 2 Tbsps Tomato paste
- salt
- peppers
- 300 grams Mozzarella
- 150 grams Gorgonzola
- 250 grams Lasagne noodle (not precooked)
- 50 grams Parmesan (grated)
Preparation steps
Rinse the asparagus and cut off the ends. Cut into 3 cm (approximately 1-inch) long pieces. Rinse the spinach, trim and shake dry. Rinse the cauliflower and divide into florets. Rinse, trim and slice the zucchini into pieces. Rinse arugula and shake dry, then chop coarsely.
Put pasta sheets crosswise in cold water and soak.
Melt 60 grams (approximately 4 tablespoons) butter in a saucepan, add the flour, cook while stirring and pour in cold milk gradually while stirring. Simmer about 5-10 minutes and season with tomato paste, salt and pepper to taste. Blanch asparagus and the cauliflower in boiling salted water for about 3 minutes. Cut half of the mozzarella and the gorgonzola into small cubes, cut the remainder into thin slices. Butter a baking dish and add a layer (1/4) lasagna noodles. Spread 1/3 vegetables on it, add 1/4 of sauce and 1/4 of the cheese cubes. Add the next two layers the same way, adding the remaining noodles and remaining sauce and top with mozzarella slices. Bake in preheated oven at 180°C (approximately 350°F) about 45 minutes. Let the finished lasagna stand briefly and then cut into pieces to serve.
