Quick vegetable lasagne with leaf spinach

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 7-10 Tbsp Lasagne sheets 9 pieces
  • 7-10 Tbsp Sea salt
  • 500 g fresh leaf spinach
  • 2 Shallots
  • 2 Garlic cloves
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 300 g Fresh goat cheese
  • 100 g Mountain cheese
  • 3-4 Tbsp Milk
  • 4-5 Stem(s) Thyme
  • 3 Meat Tomatoes
  • 50 g Butter
  • 40 g Parmesan cheese

Directions

  1. 1

    Cook the lasagne sheets in plenty of salted water according to the package instructions. Quench in ice water and let it drip off. Clean and wash the spinach. Peel and finely dice shallots and garlic cloves

  2. 2

    Heat oil in a large pan, sauté diced shallots and garlic in it, add spinach and let it collapse while stirring. Season with salt, pepper and nutmeg, place on a sieve and squeeze gently

  3. 3

    Grate mountain cheese. Stir cream cheese, mountain cheese and milk until smooth. Wash thyme, shake dry and chop leaves coarsely and stir in. Season cheese cream with salt and pepper. Wash, clean and slice the tomatoes

  4. 4

    Spread out a casserole dish. Spread a thin layer of sauce, then lasagne sheets, tomato slices, some spinach and cheese cream on top. Repeat the process, finishing with a layer of pasta

  5. 5

    Grate parmesan. Sprinkle the lasagne with parmesan, spread the remaining butter in small pieces on top. Bake on the middle shelf for about ten minutes until golden brown

Nutrition Facts

KCAL
650 kcal
CARBS
67 g
FATS
32 g
PROTEINS
23 g