Spinach Lasagna with Carrots and Parsnips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 carrot (s)
- 3 parsnips
- 1 packet spinach leaves with cream (finished product)
- 6 tablespoon milk
- 9 lasagne plate (s)
- 300 g herbal cream cheese
- 1 cup sour cream
- 1 onion (s)
- 100 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Put the frozen spinach leaves in a saucepan with 6 tablespoon milk, defrost with the lid closed on level 3/4, stirring occasionally.
- Clean and slice the carrots and parsnips, dice the onion.
- Fry the onions in a pan with a little oil, add the carrots and parsnips and continue cooking.
- After a few minutes, stir in half of the cream cheese and half a cup of sour cream, mix everything well and bring to the boil, simmer for about 10 minutes, add the thawed spinach leaves to the pan and mix well.
- Layer the vegetable sauce and lasagna sheets alternately in a large baking dish, starting with the sauce and finishing with the lasagna sheets.
- Mix the remaining cream cheese, sour cream and 2 tablespoon grated cheese, if necessary dilute with a little milk.
- Spread the cream cheese sauce on the last lasagna plate until everything is covered. Sprinkle with more cheese to taste. Place the lasagne in the preheated oven for 30 minutes at 180 ° C (convection).
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