Vegetarian Lasagne
easy
75 mins
75 mins
Ingredients
- 800 g leaf spinach
- 7-10 Tbsp Salt
- 2 Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 600 g Double cream cream cheese
- 7-10 Tbsp white pepper
- 7-10 Tbsp ground nutmeg
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON dried Italian herbs
- 400 g strained tomatoes
- 7-10 Tbsp Sweet peppers
- 250 g Lasagne noodle plates
- 100 g grated parmesan cheese
- 7-10 Tbsp Italian herbs for garnishing
- 7-10 Tbsp Grease
Directions
- 1
Sort the spinach, clean and wash it thoroughly. Blanch in boiling salted water for 2 minutes, drain, rinse cold and drain. Squeeze and chop well. Peel and finely dice onions and garlic. Heat 1 tablespoon of oil, fry half of the onions and garlic in it. Add the cream cheese and stir until the cream cheese is smooth and creamy.
- 2
Add the spinach and season to taste with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a saucepan, fry the rest of the onion and garlic. Add tomato paste and herbs, sauté briefly. Deglaze with strained tomatoes. Let simmer for 5 minutes. Season to taste with salt, pepper and paprika. Grease the casserole dish. Put 1/4 of the pasta plates into the dish. Spread 1/3 of the cream cheese on top. Cover with another quarter of the pasta plates. Layer pasta plates and cream cheese, finish with pasta plates. Spread the tomato sauce on top.
- 3
Grease the casserole dish. Put 1/4 of the pasta plates into the dish. Spread 1/3 of the cream cheese on top. Cover with another quarter of the pasta plates. Layer pasta plates and cream cheese, finish with pasta plates. Spread the tomato sauce on top. Sprinkle with parmesan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Garnish with Italian herbs and serve
- 4
With 6 people:
Nutrition Facts
580 kcal
36 g
37 g
22 g
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