Lasagne with "cauliflower mince" and spinach

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the garlic for the sauce. Puree the ricotta, crème fraîche, milk and 1 garlic clove with a hand blender. Stir in lemon zest. Season to taste with salt, pepper, 1 tsp. paprika and nutmeg.

2. 2

   Clean and wash the cauliflower and grate it coarsely all the way to the stalk. Wash the tomatoes. Slice 1 tomato, cut the rest into small pieces. Peel and finely chop the onions. Wash oregano, shake dry, chop leaves roughly. Wash spinach and spin dry.

3. 3

   Heat 3 tablespoons of oil in a large frying pan. Fry the cauliflower and half the onions for about 5 minutes in portions, turning them over. Add tomato pieces and oregano. Season to taste with salt and pepper. Take out and wipe out the pan.

4. 4

   Heat 2 tablespoons of oil in a frying pan. Finely chop the remaining clove of garlic. Fry with the rest of the onions until translucent. Add the spinach. Cover and let it collapse in about 3 minutes. Season with salt and nutmeg.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Oil an ovenproof dish (approx. 5 x 20 x 30 cm). Spread approx. 4 tbsp. ricotta sauce in the dish. Place 4 lasagne plates on top. Place approx. 1⁄4 cauliflower mince, 1⁄4 spinach, some sauce and 4 lasagne plates on top. Repeat three times, dripping the rest of the sauce onto the last layer of pasta.

6. 6

   Grate the gouda and cut the mozzarella into slices. Spread the tomato slices and cheese on the lasagne. Bake in a hot oven for about 45 minutes.

Nutrition Facts

KCAL
530 kcal

CARBS
35 g

FATS
31 g

PROTEINS
24 g