← All recipes

🍝 Creamy Vegetable Lasagna with Spinach and Tomato

465 kcal · 80 min · 4 servings

Ingredients

• 600 g leaf spinach, frozen (with cream)
• 2 large carrot(s)
• 7 medium-sized mushroom(s)
• 1 large onion(s)
• 5 tbsp milk
• 0.5 packet herb cream cheese (approx. 100 g)
• 1 tbsp, level vegetable broth powder
• 2 garlic clove(s)
• salt and pepper
• chili powder
• 3 tbsp butter
• 2 tbsp flour
• 500 ml tomatoes, pureed
• 150 ml sweet cream
• 1 package lasagna sheet(s)
• 200 g cheese, grated

Instructions

1. 1. Chop the carrots, mushrooms, and onions into small cubes.
2. 2. Sauté the onion cubes in a pan until they are soft and translucent.
3. 3. Add the rest of the vegetables and sauté them briefly.
4. 4. Stir in the milk and warm the frozen creamed spinach in it.
5. 5. Wait until the spinach leaves are thawed and the sauce thickens slightly.
6. 6. Mix the cream cheese and vegetable bouillon powder well into the sauce.
7. 7. Let the sauce simmer for five minutes until it is creamy.
8. 8. Press a clove of garlic into the sauce and season with salt, pepper, and chili.
9. 9. Melt the butter in a separate pot.
10. 10. Stir in the flour until you have a smooth mixture.
11. 11. Add the pureed tomatoes while stirring constantly.
12. 12. Pour in the cream and bring everything to a brief boil.
13. 13. Press a clove of garlic into the tomato sauce and season with salt and pepper.
14. 14. Coat the bottom of a baking dish thinly with the tomato sauce.
15. 15. Layer lasagna sheets, the spinach mixture, and the tomato sauce alternately in the dish.
16. 16. Finish with the sauce.
17. 17. Cover the surface completely with grated cheese.
18. 18. Bake the lasagna in a preheated oven at 180 °C fan-forced for about 30 minutes.
19. 19. Let the lasagna stand for five to ten minutes in the turned-off oven after baking.

Nutrition per serving

• kcal: 465
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 34 g