Vegetable Lasagna
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 300 grams Spinach (frozen)
- salt
- freshly ground peppers
- 800 grams Zucchini
- 1 bunch parsley (smooth)
- 2 scoops Mozzarella (150 grams)
- 200 grams Whipped cream
- 150 grams Cottage cheese
- 1 tsp oregano (dried)
- 350 grams Lasagne noodle
- 1 pkg Tomato sauce (340 grams)
- vegetable oil (for frying and for the mold)
Preparation steps
Peel and chop onion and garlic and fry in oil until translucent. Add thawed spinach and cook over low heat for about 3-4 minutes. Simmer, season with salt and pepper and let cool. Rinse and trim zucchini and grate coarsely. Rinse parsley, pat dry and chop.
Cube mozzarella and set aside half of them. Pour the other half with spinach, zucchini and parsley into a bowl. Stir in cream and cream cheese. Season well with oregano, salt and pepper. Lay lasagne sheets on the bottom of a greased pan and alternately layer with zucchini and spinach mixture and pasta sheet.
Finish layering with pasta sheets and pour spiced tomato sauce over. Spread reserved mozzarella cubes on top and bake in a preheated oven at 200°C (approximately 400°F) on middle rail for 50 minutes. If lasagna is too brown, cover with aluminum foil. Remove from oven and allow to cool slightly before serving.
