Quick Vegetarian Lasagne
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- Ingredients
- 14 cups fresh Spinach (rinsed; stems trimmed)
- 3 Tbsps olive oil
- 1 onion (peeled and finely chopped)
- 1 ⅔ cups crumbled Feta
- For the Béchamel Sauce
- 2 Tbsps butter (plus extra to grease baking dish)
- 2 Tbsps all-purpose flour
- 2.333 cups milk
- 1 pinch ground Nutmeg
- In Addition
- 16 ozs cooked Lasagne noodle (noodles)
Preparation steps
1.
Preheat the oven to 400° F.
2.
Place the spinach in a large pot of water set over medium heat, and allow to wilt. Drain, wring out liquid and chop.
3.
Heat the oil in a pan and saute the onion until soft and translucent, about 5 minutes. Add the spinach and saute for about 2 minutes. Season with salt and pepper and set aside.
4.
For the Béchamel Sauce:
5.
Melt the butter in a small pan, set over medium heat; stir in the flour. Gradually add the milk, stirring constantly to remove any lumps. Bring to a boil a cook for 1 minute, remove from heat and season with salt, pepper and nutmeg.
6.
To Assemble:
7.
Grease an 11 by 7-inch baking pan or dish with butter. Place the lasagne sheets on the bottom and cover with some of the spinach mixture, followed by feta crumbles and some sauce. Continue to layer the ingredients, ending with lasagna noodles topped with sauce and cheese. Bake for 30 minutes until golden brown. Let cool for 5 minutes, slice and serve.
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