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🍽️ Vegetable Lasagna with Sheep's Cheese

659 kcal · 30 min · 4 servings

Ingredients

• 12 whole wheat lasagna sheets
• salt
• 500 g spinach leaves
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• pepper
• 8 ripe tomatoes
• 100 g cream cheese
• 150 g crème fraîche
• 2 handfuls parsley
• 200 g feta cheese
• 50 g grated parmesan (for sprinkling)

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the lasagna sheets in it until al dente.
3. 3. Carefully remove the sheets and rinse them under cold water.
4. 4. Place the sheets side by side on a kitchen towel.
5. 5. Pat the sheets dry.
6. 6. Wash the spinach and remove the tough stems.
7. 7. Blanch the spinach briefly in salted water.
8. 8. Shock the spinach with cold water.
9. 9. Squeeze the spinach well to remove excess water.
10. 10. Chop the spinach coarsely.
11. 11. Peel the onion and the garlic clove.
12. 12. Finely chop the onion and garlic.
13. 13. Sauté the onion and garlic in oil.
14. 14. Add the spinach to the pan.
15. 15. Season the mixture with salt and pepper.
16. 16. Wash the tomatoes.
17. 17. Cut out the hard core at the top of the tomatoes.
18. 18. Slice the tomatoes into approximately 1 cm thick slices.
19. 19. Mix the cream cheese with the crème fraîche.
20. 20. Season the cheese cream with salt and pepper.
21. 21. Wash the parsley and shake it dry.
22. 22. Set aside some of the parsley for garnish.
23. 23. Pick off the remaining parsley leaves.
24. 24. Finely chop the remaining parsley leaves.
25. 25. Crumble the sheep's cheese.
26. 26. Set aside some of the sheep's cheese for garnish.
27. 27. Mix the finely chopped parsley and the remaining sheep's cheese into the cheese cream.
28. 28. Place three tomato slices on each ovenproof plate.
29. 29. Place one lasagna sheet on top of the tomatoes.
30. 30. Spread some spinach over the lasagna sheet.
31. 31. Add some cheese mixture on top.
32. 32. Place another lasagna sheet on top.
33. 33. Repeat the layers until all ingredients are used up.
34. 34. Finish the layers with a lasagna sheet.
35. 35. Sprinkle each lasagna with one tablespoon of Parmesan.
36. 36. Preheat the oven to 160 degrees Celsius (convection 140 degrees Celsius, gas mark 2).
37. 37. Place the plates in the oven for about 10 minutes.
38. 38. Serve the lasagna garnished with the reserved parsley and sheep's cheese.

Nutrition per serving

• kcal: 659
• Protein: 29 g · Fett/Fat: 39 g · Carbs: 47 g