Vegetarian Lasagne
Ingredients
- 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 cloves
- salt
- sugar
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps extra virgin olive oil
- For the bechamel
- 2 Tbsps butter
- 2 heaping Tbsps Pastry flour
- 500 milliliters milk
- salt
- freshly grated Nutmeg
Preparation steps
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.
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.
Cook the lasagna sheets in plenty of boiling salted water until al dente, rinse and drain.
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.
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.
