Summary

Ingredients

• 300 g lasane plate (s)
• 750 g spinach with Goronzola (frozen)
• 750 g tomato (s)
• 500 ml milk
• 2 onions)
• 2 cloves garlic)
• 1 large carrot (s)
• 200 g parmesan cheese
• 2 scoops mozzarella
• 50 g pine nuts
• 1 packet herbs, Italian (frozen)
• 3 tablespoon butter
• 3 tablespoon flour
• salt and pepper
• nutmeg
• oil

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Instructions

1. For the spinach filling, finely chop the onions and garlic. Sweat half of each in oil. Add the spinach and sauté, season with salt and pepper. Meanwhile, toast the pine nuts in a pan without oil until light brown.
2. For the light sauce, melt the butter in a saucepan, add the flour by tablespoon and let it froth while stirring constantly. Deglaze with milk and bring to the boil while stirring. Simmer briefly and season with salt, pepper and nutmeg.
3. For the tomato mixture, finely dice the carrots. Score the tomatoes, pour hot water over them and peel them. Then remove the stalk and roughly dice. Fry the remaining onions and carrots in oil. Add tomatoes, season with salt, pepper and herbs and simmer briefly. Mix in 100 g parmesan cheese.
4. Brush a baking dish with oil and pour a thin layer of the light sauce. Then alternate between lasagne sheets, spinach, lasagne sheets, tomato paste, lasagne sheets, spinach, etc., until everything is used up.
5. Then pour the remaining light sauce over everything. Spread the rest of the Parmesan cheese and the sliced mozzarella on top. Bake in a preheated oven at 200 ° C for about 35 minutes.
6. Regular fresh spinach can also be used instead of frozen spinach. And instead of frozen herbs, you can also use fresh basil, for example.
7. The recipe is from a friend. She always cooks for me with it when I visit her.