Vegetarian lasagna with mozzarella and spinach. Perfect for lunch box!
4-6 servings.
You need
About 400 g of lasagna plates
1 yellow onion
2 cloves of garlic
2 red peppers
butter, to fry in (or oil)
about 500 g of frozen leaf spinach
500 g crushed tomatoes [500 g]
0.5 dl tomato puree
1 vegetable broth dice
1 dl water
sea salt
black pepper, freshly ground
1 tablespoon dried thyme (or oregano)
2 mozzarella cheeses (125 g)
1 dl of sun-dried tomatoes in oil
1 cup parmesan cheese, finely grated
Béchamel
2 tablespoons butter
3 tablespoons wheat flour
5 dl milk
sea salt
black pepper, freshly ground
For serving
salad
Do this
Peel and finely chop onions and garlic.
Seed and mince the paprika.
Heat a pan with butter or oil and mill softly on not too high heat and without the onion taking color.
Add the spinach, slightly thawed.
Let simmer for 3-4 minutes.
Add crushed tomatoes, tomato puree, broth and water. Let simmer for about 10 minutes.
Taste flakes of salt, pepper, thyme or oregano.
Melt the butter to the bechamel sauce in a saucepan.
Whisk the flour down.
Pour in the milk while whisking and allow to boil.
Season with salt and pepper.
Lubricate an ovenproof mold with butter.
Then turn tomato and spinach sauce, lasagna plates, pieces of mozzarella and bechamel sauce.
The top layer should be bechamel sauce.
Chop the sun-dried tomatoes and sprinkle with the gratin.
Top with the grated parmesan cheese. Grate the lasagna in a 225-250 degree hot oven for 30-35 minutes.
Dilute with some deciliters of water in the meantime if it feels dry.
Cover with foil towards the end if it gets too burnt.
Serve the creamy lasagna with a salad
Sort your onion shells for recycling and enjoy your lasagna!
