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🍝 Vegetable Lasagna with Asparagus and Peas

451 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 tbsp olive oil
• 400 g chunky tomatoes (can)
• 1 tsp dried oregano
• salt
• pepper
• 1 bunch basil
• 1.25 l milk (3.5% fat)
• 60 g spelt whole wheat flour
• 250 g green asparagus
• 150 g spinach leaves (frozen)
• 150 g peas (frozen)
• 0.5 tbsp butter (for the dish)
• 15 whole wheat lasagna sheets
• 60 g grated parmesan

Instructions

1. 1. Peel the onions and dice them finely.
2. 2. Heat the oil in a pot.
3. 3. Sauté the onions over medium heat for 2 minutes until translucent.
4. 4. Add the tomatoes, oregano, salt, and pepper.
5. 5. Simmer over low heat for 10 minutes.
6. 6. Wash the basil and shake it dry.
7. 7. Pluck the basil leaves.
8. 8. Stir half of the basil leaves into the sauce.
9. 9. Pour in 1 liter of milk.
10. 10. Whisk the remaining milk with flour until smooth.
11. 11. Mix the milk and flour mixture into the sauce.
12. 12. Bring the sauce to a brief boil.
13. 13. Trim the asparagus and peel the bottom third.
14. 14. Cut the asparagus into 2 cm chunks.
15. 15. Thaw the frozen vegetables.
16. 16. Fold the asparagus and thawed vegetables into the sauce.
17. 17. Season the sauce with salt and pepper.
18. 18. Grease a baking dish with butter.
19. 19. Spread one-sixth of the vegetable sauce in the dish.
20. 20. Place 3 lasagna sheets on top.
21. 21. Repeat the layers until the sauce is used up.
22. 22. Finish with sauce.
23. 23. Sprinkle with Parmesan.
24. 24. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
25. 25. Bake for 35–40 minutes.
26. 26. Serve garnished with the remaining basil leaves.

Nutrition per serving

• kcal: 451
• Protein: 23 g · Fett/Fat: 15 g · Carbs: 54 g