Spinach Parsley Lasagne
Healthy, because
Even smarter
Vitamin A from spinach helps support improved vision and healthy skin. These green leafy vegetables also have a good portion of haematopoietic iron and cell-protecting vitamin C and vitamin E.
If you're on a low-carb diet, simply replace the lasagna noodles with thinly sliced zucchini.
Ingredients
- Ingredients
- 18 ozs fresh Baby spinach
- salt
- 4 Tomatoes
- 1 sm stalk Leeks
- 2 handfuls parsley
- 3 garlic cloves
- 3 Tbsps olive oil
- peppers (freshly ground)
- Nutmeg
- 4 Tbsps butter
- 4 Tbsps Pastry flour
- 5 fluid ozs dry white wine
- 17 fluid ozs milk
- 12 fluid ozs Vegetable broth
- 9 ozs Mozzarella
- 9 ozs Lasagne noodle
Preparation steps
Rinse, clean and blanch the spinach in boiling salted water. Pour in cold water and separate. Rinse the tomatoes and cut into slices. Rinse, clean and cut the leeks into thin rings. Rinse the parsley, shake dry and finely chop the leaves. Peel and finely chop the garlic. Sauté the leeks for 3-4 minutes in oil in a pan until slightly soft. Mix in the garlic. Season with salt, pepper and nutmeg. Mix in the spinach and parsley. Remove from heat.
For the sauce, melt the butter in a pan and sprinkle with flour. Stir and fry for 1-2 minutes. Drain and stir in the wine. Pour the milk and the broth. Let simmer for several minutes until slightly creamy. Season with salt, pepper and nutmeg.
Preheat oven to 400°F. Cut the mozzarella into small cubes.
Add the lasagna sheets to a large baking dish with a little sauce. Add some sauce and about 1/3 of the spinach. Sprinkle with a bit of mozzarella and cover with tomato slices. Add two more layers in the same way. Complete with lasagna sheets and a little spinach. Cover with remaining sauce and cheese. Bake in the oven for about 35 minutes until the cheese browns slightly. Allow to cool briefly and serve sprinkled with parsley.
