Vegetarian Lasagna À La Julia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lasane plate (s)
- 1 can tomato (s), chunky
- 500 ml tomato (s), passed
- 1 sprig rosemary
- 2 bay leaves
- 1 onion (s)
- 3 clove (s) garlic
- 500 g spinach leaves, fresh or frozen
- 250 g quark, 40%
- 200 g feta cheese
- 2 egg (s)
- 40 g pine nuts
- salt and pepper
- some mint leaves
- 200 g cheese, rated, to taste
- Broth, instant
- olive oil
Print Recipe
Pin Recipe Instructions
- Chop onions and garlic and sauté with rosemary in olive oil. Deglaze with the tomato pieces and the tomato puree, season with salt, pepper and a little broth and simmer for about 30 minutes.
- Briefly blanch the spinach, let it cool down again and mix it with the eggs, quark and feta cheese, season too, then mix in the finely chopped mint leaves. Roast the pine nuts.
- Now layer the ingredients in a baking dish, first spinach, then lasagne sheets, then tomatoes, etc. and always sprinkle in a few of the roasted pine nuts. The last layer should be tomato. Then sprinkle with the grated cheese and bake in the oven for 35 - 45 minutes at 180 to 200 ° C (this may vary a bit depending on the oven`s performance).
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