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🍝 Vegetable Lasagna with Spinach-Basil Pesto

817 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp rapeseed oil
• 10 g spelt wholemeal flour (1 tbsp)
• 300 ml milk (3.5% fat)
• 1 tbsp lemon juice
• salt
• nutmeg
• 10 g basil
• 10 g baby spinach
• 45 g sunflower seeds (3 tbsp)
• 80 ml olive oil
• pepper
• 200 g red lentils
• 2 onions
• 2 garlic cloves
• 2 red bell peppers
• 800 g chunky tomatoes
• 0.25 tsp dried thyme
• 60 g Gouda block (45% fat in dry matter)
• 250 g wholemeal lasagna sheets

Instructions

1. 1. Heat one tablespoon of rapeseed oil in a pot.
2. 2. Add the flour and sweat it for three minutes over low heat.
3. 3. Pour in the milk while stirring.
4. 4. Let the sauce simmer for five minutes over low heat.
5. 5. Season the sauce with lemon juice, salt, and freshly grated nutmeg.
6. 6. Set the sauce aside.
7. 7. Wash the basil and baby spinach.
8. 8. Dry the vegetables by shaking them.
9. 9. Reserve some basil leaves for garnish.
10. 10. Toast the sunflower seeds in a hot pan without fat for three minutes over medium heat.
11. 11. Puree the basil, spinach, olive oil, two tablespoons of water, and the seeds.
12. 12. Season the pesto with salt and pepper.
13. 13. Reserve two to three tablespoons of pesto for garnish.
14. 14. Cook the lentils in boiling water for twelve to fifteen minutes over low heat.
15. 15. Season the lentils with salt and pepper.
16. 16. Peel the onions and garlic.
17. 17. Cut the onions and garlic into fine cubes.
18. 18. Halve the bell peppers.
19. 19. Remove the seeds from the bell peppers.
20. 20. Wash the bell peppers.
21. 21. Cut the bell peppers into cubes.
22. 22. Heat the remaining rapeseed oil in a pot.
23. 23. Fry the onion and garlic cubes for four minutes over medium heat.
24. 24. Add the pepper cubes.
25. 25. Stew the vegetables for six minutes.
26. 26. Add the tomatoes and thyme.
27. 27. Let the mixture simmer for twelve minutes over low heat.
28. 28. Add the lentils.
29. 29. Stir everything together.
30. 30. Grate the cheese coarsely.
31. 31. Line the bottom of a baking dish (20 x 40 cm) with lasagna sheets.
32. 32. Spread some vegetable sauce on the sheets.
33. 33. Pour some white sauce over it.
34. 34. Add some pesto.
35. 35. Repeat the layers until all ingredients are used up.
36. 36. Finish the lasagna with a layer of sauce.
37. 37. Sprinkle the cheese on top.
38. 38. Preheat the oven to 160 degrees (convection 140 degrees; gas: level 2).
39. 39. Bake the lasagna for 35 to 40 minutes.
40. 40. Drizzle the finished lasagna with the remaining pesto.
41. 41. Garnish the lasagna with the reserved basil leaves.

Nutrition per serving

• kcal: 817
• Protein: 32 g · Fett/Fat: 39 g · Carbs: 84 g