Vegetarian Lasagna
Ingredients
- Ingredients
- 9 sheets Lasagne noodle
- 400 grams Ricotta cheese
- 500 grams Spinach
- 1 kilogram Tomatoes
- 1 Tbsp Tomato paste
- 1 Tbsp oregano
- 2 garlic cloves
- 50 grams Pine nuts
- salt
- freshly ground peppers
- olive oil
- 3 Tbsps Parmesan (freshly grated)
Preparation steps
Cook the lasagna noodles according to package until al dente. Drain and drizzle with oil.
Rinse and trim the spinach and blanch in salt water for 1-2 minutes. Rinse in cold water, squeeze out the excess water and chop. Mix with the pine nuts.
Rinse the tomatoes and cut into quarters. Remove the seeds and dice.
Peel and finely chop the garlic cloves and fry in some oil. Stir in the tomato paste and add the tomatoes. Leave to stew for 1-2 minutes. Add the oregano and season with salt and pepper.
Brush a baking dish of about 30 x 15 cm (approximately 12 x 6 inches) with oil and place a layer of lasagna sheets side by side. Then, shower with half the ricotta, spread with half the spinach and the tomatoes, and place the second pasta layer on the top. Repeat the process again and finish with the lasagna sheets.
Shower with Parmesan and bake in a preheated oven at 180°C (approximately 350ºF) for 20-25 minutes, until golden brown.
Serve immediately.
