Summary

Ingredients

• 2 points creamed spinach, frozen
• 1 point lasagne plate (s)
• 1 can tomato (s), chunky
• 1 carrot (s)
• 1 tablespoon tomato paste
• 1 onion (s)
• 1 tablespoon olive oil
• 1 teaspoon vegetable stock, instant
• spice (s), e.g., pepper, chilli, sugar, herb salt
• Herbs, dried or fresh, e.g., basil, oregano, thyme
• 2 tablespoon butter
• 2 tablespoon flour
• 750 ml milk
• 1 teaspoon vegetable stock, instant
• pepper
• Nutmeg
• 1 scoop mozzarella
• 200 g cheese, rated, e.., Grana Padana, Emmentaler, Gouda
• 1 cup crème fraîche, with herbs

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Instructions

1. For the green layer, defrost the spinach in a saucepan or in the microwave.
2. In the meantime, peel the carrot and onion for the red layer and chop in a multi-chopper and sauté in a little olive oil. Deglaze with the chunky tomatoes, stir in tomato paste and season with broth, pepper and herbs. If necessary, puree again so that there are no large pieces of vegetables left and season with a little sugar and salt.
3. For the white layer (bechamel sauce), sweat the butter and flour in a saucepan, deglaze with the milk and let thicken while stirring. If lumps do form, use the hand blender here too. If you are not sure about a bechamel sauce, you should perhaps use a little more butter than flour at the beginning, then it will surely succeed. Season the light sauce with broth powder or herbal salt, pepper and nutmeg.
4. Preheat the oven to 190 ° C.
5. Cut the mozzarella into slices.
6. Line a large baking dish with the lasagne sheets and layer them alternately with a sauce each. If you like, you can sprinkle some cheese on top of the spinach layer. Spread the crème fraîche on the last layer of lasagne and distribute any remaining bechamel sauce. Cover with the mozzarella slices and sprinkle with the grated cheese.
7. Put in the oven for about 30-45 minutes, until the pasta plates are soft.
8. Tip:
9. Of course, other vegetables can be smuggled into the vegetable-tomato sauce, such as B. zucchini, eggplant, peppers, celery and garlic. However, it should not taste severe and the vegetables must definitely be chopped into small pieces. This lasagna is therefore ideal if you want to use leftover vegetables.