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🍽️ Cremious Vegetable Lasagna

561 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• 2 garlic cloves
• 2 shallots
• 1 tbsp olive oil
• 6 large tomatoes
• 250 g whole wheat lasagna sheets (approx. 12 lasagna sheets)
• 100 g Gruyère cheese
• salt
• pepper
• 2 tbsp butter
• 3 tbsp spelt whole wheat flour
• 500 ml vegetable broth
• 150 g crème fraîche

Instructions

1. 1. Melt the butter in a pot.
2. 2. Stir in the flour with a whisk until it has sautéed briefly.
3. 3. Pour in the broth.
4. 4. Season with salt and pepper.
5. 5. Stir in the crème fraîche.
6. 6. Let the sauce simmer gently over very low heat.
7. 7. Stir occasionally.
8. 8. Wash the spinach.
9. 9. Wilt it in a little boiling water.
10. 10. Drain it through a sieve.
11. 11. Shock it with cold water.
12. 12. Let it drip dry.
13. 13. Squeeze it well.
14. 14. Then chop the spinach coarsely.
15. 15. Peel the garlic and shallots.
16. 16. Chop them finely.
17. 17. Heat the oil in a pot.
18. 18. Sauté the shallots and garlic until translucent.
19. 19. Stir in the spinach.
20. 20. Fry briefly.
21. 21. Season with salt and pepper.
22. 22. Remove the stems from the tomatoes.
23. 23. Wash them.
24. 24. Cut them into cubes.
25. 25. Spread some Béchamel sauce in a baking dish.
26. 26. Layer the pasta, tomatoes, spinach, and Béchamel sauce alternately.
27. 27. Grate the cheese finely.
28. 28. Sprinkle it over the lasagna.
29. 29. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: setting 2–3) for about 30 minutes.

Nutrition per serving

• kcal: 561
• Protein: 21 g · Fett/Fat: 29 g · Carbs: 52 g