Summary

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

1. Thaw the spinach. Peel the garlic and onions. Peel or clean and wash the carrots, peppers, tomatoes and aubergines. Dice everything except 3 tomatoes.
2. Heat the oil, fry the garlic, onions and diced vegetables vigorously. Braise the spinach. Season everything vigorously with broth and pepper.
3. 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.
4. 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.