Vegetable Lasagne

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash thoroughly and drain. Clean, wash and thinly slice the parsley root. Wash, clean and slice the mushrooms. Peel onion and garlic.

2. 2

   Dice onion, press garlic through a garlic press. Heat 10 g fat in a pot, fry parsley root and garlic in it and add 1/8 litre water. Cover and simmer for about 5 minutes.

3. 3

   Add the spinach, cover and cook until the spinach has collapsed. Season with salt, pepper and nutmeg. Heat 20 g fat in a frying pan. Sauté the mushrooms and onions while turning and season with salt and pepper.

4. 4

   Heat the remaining fat in a pot and sauté the flour in it. Deglaze with stock and milk, bring to the boil while stirring and simmer for about 5 minutes. Stir in half of the parmesan and season with salt, pepper and nutmeg.

5. 5

   Put some sauce in a greased, ovenproof dish and cover with 3 white lasagne sheets. Spread spinach on top and pour some sauce over it. Place green lasagne sheets on top and spread mushrooms on top.

6. 6

   Cover with white lasagne sheets and cover with the rest of the sauce. Sprinkle with remaining parmesan and bake in the preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes.