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🍝 Vegetable Bolognese Lasagna

643 kcal · 30 min · 4 servings

Ingredients

• 150 g spinach
• salt
• 1 onion
• 2 garlic cloves
• 2 carrots
• 1 stalk celery
• 150 g zucchini
• 250 g cherry tomatoes
• 1 tbsp olive oil
• 350 g ground beef
• 1 tbsp tomato paste
• 150 ml meat broth
• 2 sprigs oregano
• pepper
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 600 ml milk (1.5% fat)
• nutmeg
• 12 whole wheat lasagna sheets
• 40 g parmesan

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Cook the spinach briefly in boiling salted water (this is called blanching).
3. 3. Remove the spinach from the water and cool it immediately under cold water.
4. 4. Squeeze the spinach well and chop it finely.
5. 5. Wash the onion, garlic, carrots, and celery.
6. 6. Peel the carrots and dice the onion, garlic, carrots, and celery finely.
7. 7. Wash the zucchini and grate it coarsely.
8. 8. Wash the tomatoes and halve them.
9. 9. Heat oil in a large pan.
10. 10. Fry the minced beef in it until crumbly.
11. 11. Add the diced onion, garlic, carrots, and celery.
12. 12. Sauté the vegetables briefly.
13. 13. Stir in the tomato paste.
14. 14. Add the halved tomatoes and the grated zucchini.
15. 15. Pour in the broth.
16. 16. Let the vegetable bolognese simmer for about 25 minutes over low heat.
17. 17. The sauce should become nicely thick.
18. 18. Wash the oregano in the meantime.
19. 19. Shake the oregano dry.
20. 20. Chop the oregano coarsely.
21. 21. Add the oregano and the chopped spinach to the sauce.
22. 22. Mix everything well.
23. 23. Season the sauce with salt and pepper.
24. 24. Melt the butter in a small saucepan.
25. 25. Stir the flour into the butter.
26. 26. Gradually pour in the milk while stirring constantly.
27. 27. Let the béchamel sauce simmer until thick for a few minutes.
28. 28. Season the béchamel sauce with salt, pepper, and nutmeg.
29. 29. Spread some vegetable bolognese on the bottom of a baking dish.
30. 30. Place three lasagna sheets on top.
31. 31. Brush the pasta with some béchamel sauce.
32. 32. Repeat the layers until all ingredients are used up.
33. 33. Finish the lasagna with a layer of béchamel sauce.
34. 34. Grate the Parmesan.
35. 35. Sprinkle the lasagna with the Parmesan.
36. 36. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
37. 37. Bake the lasagna for about 45 minutes until golden brown.
38. 38. Let the lasagna rest briefly.
39. 39. Cut it into pieces.
40. 40. Serve the lasagna.

Nutrition per serving

• kcal: 643
• Protein: 39 g · Fett/Fat: 29 g · Carbs: 57 g