Vegetarian Lasagne

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Vegetarian Lasagne
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
6
For preparation
300 grams Lasagne noodle
For the tomato sauce
1 can chopped tomatoes (400 grams or 14 ounces)
1 large onion
1 carrot
1 stalk Celery
3 garlic
salt
sugar
freshly ground peppers
freshly grated Nutmeg
3 tablespoons extra virgin olive oil
For the bechamel
2 tablespoons butter
2 heaping tablespoons Pastry flour
500 milliliters milk
salt
freshly grated Nutmeg
For the spinach
500 grams fresh Spinach
olive oil
salt
For serving
freshly grated Parmesan
butter
How healthy are the main ingredients?
SpinachtomatoCeleryolive oilonioncarrot

Preparation steps

1.

For the tomato sauce, peel the onion and dice. Peel the carrot and rinse the celery and cut into very small cubes. Peel the garlic cloves. Heat the oil in a deep pan and cook the onion until translucent. Add the carrot and celery and fry briefly, then add the tomatoes. Reduce the heat, add the garlic cloves, cover and simmer for about 25 minutes. Season with 1 teaspoon sugar, salt, pepper and fresh nutmeg and continue to cook for about 10 minutes.

2.

Rinse the spinach and remove the stems. In a large saucepan, heat olive oil, add the spinach and saute. Season with salt. Drain the liquid and mix with 2 tablespoons olive oil. 

3.

Cook the lasagna sheets in plenty of boiling salted water until al dente, rinse and drain.

4.

For the bechamel, melt 2 tablespoons butter in a pan, add 2 tablespoons of flour and stir until completely absorbed. Remove from the heat and slowly pour in 500 ml (approximately 2 cups) milk while stirring. Return to the stove and bring to a boil while stirring. Cook until the sauce becomes thick, then immediately remove from the heat. Season with salt and freshly grated nutmeg.

5.

Grease a rectangular ovenproof dish with 1 tablespoon butter. Preheat the oven to 200°C (approximately 400°F). Layer the lasagne sheets, spinach, parmesan, tomato sauce and bechamel in the dish. End with a noodle layer and top with bechamel. Sprinkle with Parmesan cheese, cut the butter into small pieces and distribute over the top. Place in the oven and bake until golden brown, about 30 minutes. Remove from the oven and serve.