Vegetarian Lasagna
Ingredients
- Ingredients
- 9 sheets Lasagne noodle
- olive oil
- 2 carrots
- 500 grams Spinach
- salt
- 50 grams Pine nuts
- 500 grams Ricotta cheese
- 1 shallot
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 250 milliliters Whipped cream
- 4 Tbsps Crème fraiche
- freshly ground peppers
- Nutmeg
- 60 grams freshly grated Cheese (such as Parmesan)
- 20 grams butter (for topping)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Cook the lasagna noodles in boiling salted water according to the package directions until al dente. Drain the noodles and drizzle with a few drops of oil. Peel and finely dice the carrots. Rinse, trim, and blanch the spinach in boiling salted water. Remove from the water and shock in an ice water bath. Squeeze well, and finely chop. Mix the spinach with the pine nuts and the ricotta. Peel and finely dice the shallot. Heat 2 tablespoons of oil in a pan. Sauté the shallots briefly, then sprinkle with the flour and stir until combined. Deglaze with the wine, then bring to a simmer. Simmer shortly, then stir in the cream and the creme fraiche. Season to taste with salt, pepper and nutmeg and set aside.
Brush a baking dish with the oil. Place a layer of noodles in the baking dish. Top with a layer of sauce, then a layer of the spinach mixture and the carrots. Repeat the layering process until all the ingredients have been used. Finish with a layer of pasta and the sauce. Sprinkle the parmesan cheese over the top, then top with the butter flakes. Bake in the oven for 40 minutes, until golden brown.
