Vegetable Lasagna with Cheese Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spinach leaves, frozen
- 1 clove garlic
- 1 onion (s)
- 2 carrot (s)
- 3 bell pepper (s)
- 6 medium tomato (s)
- 1 aubergine (about 400 g)
- 2 tablespoon olive oil
- 2 teaspoons vegetable broth, grained
- salt and pepper
- 3 tablespoon butter
- 3 tablespoon flour
- 0.5 liter ½ milk
- nutmeg
- 8 lasagne plate (s)
- 100 g cheese, rated (Gouda)
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Peel the garlic and onions. Peel or clean and wash the carrots, peppers, tomatoes and aubergines. Dice everything except 3 tomatoes.
- Heat the oil, fry the garlic, onions and diced vegetables vigorously. Braise the spinach. Season everything vigorously with broth and pepper.
- Heat the butter and sweat the flour in it. Deglaze with milk and ¼ l water. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.
- First spread some sauce into a greased baking dish. Layer alternately with pasta plates, vegetables and sauce. Cut the remaining tomatoes into slices and spread them on the lasagne. Sprinkle with the cheese. Bake in a preheated oven (electric stove 200 degrees, convection 175 degrees, gas mark 3) for about 45 minutes until golden brown.
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