Spinach-Cauliflower-Lasagne

Name: Spinach-Cauliflower-Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Organic Lemon; 400 g Ricotta; 100 ml Milk; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 1 (approx. 1 kg) Head Cauliflower; 300 g Tomatoes; 3 Onions; 2 Garlic cloves; 1/2 Pot of oregano; 400 g young leaf spinach; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 20 Lasagne sheets; 150 g Gouda cheese; 125 g Mozzarella cheese; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Organic Lemon
400 g Ricotta
100 ml Milk
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
1 (approx. 1 kg) Head Cauliflower
300 g Tomatoes
3 Onions
2 Garlic cloves
1/2 Pot of oregano
400 g young leaf spinach
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
20 Lasagne sheets
150 g Gouda cheese
125 g Mozzarella cheese
7-10 Tbsp Oil

Directions

1
For the sauce, wash the lemon hot, grate dry, grate the peel thinly. Finely puree the ricotta, milk and cream. Season to taste with salt, nutmeg and lemon peel.
2
Clean, wash and grate the cauliflower on a coarse grater until it reaches the stalk. Wash, clean and dice all but one tomato. Peel and finely dice the onions and garlic. Wash oregano, shake dry.
3
Strip leaves from the stems except for a little bit for garnishing and chop them coarsely. Sort the spinach, wash and shake dry.
4
Heat 3 tablespoons of oil in a frying pan. Sauté the cauliflower and half of the onions for about 5 minutes. Add tomato pieces. Season with oregano, except for a little bit for sprinkling, salt and pepper.
5
Heat 2 tablespoons of oil and sauté the remaining onions and garlic until translucent. Add the spinach and let it collapse briefly in a closed pot. Season to taste with salt and nutmeg.
6
Oil an ovenproof dish (approx. 30 x 20 x 5 cm). Spread some sauce thinly on the bottom of the dish. Place 4 lasagne plates on top. Spread about 1/4 cauliflower and spinach on top. Put some sauce on top again and cover with 4 lasagne plates.
7
Repeat the process with 3 more layers of pasta. Spread the remaining sauce on the last pasta layer.
8
Grate the gouda and cut the mozzarella into slices. Cut the rest of the tomato into slices. Spread tomato slices and cheese on the lasagne. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
9
manufacturer) bake for about 45 minutes until golden brown. Arrange the lasagne, sprinkle with oregano and garnish.