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🍝 Lasagna with Spinach and Red Lentils

865 kcal · 30 min · 4 servings

Ingredients

• 20 g Butter
• 20 g Flour
• 400 ml Milk
• 40 g freshly grated Parmesan
• Salt
• Pepper
• Nutmeg
• 200 g young spinach
• 10 Tomatoes
• 4 Spring onions
• 2 Garlic cloves
• 1 tbsp Olive oil
• 200 g red lentils
• 350 ml Vegetable broth
• Salt
• Pepper
• 12 Lasagna sheets
• 125 g Mozzarella
• 100 g grated Emmental

Instructions

1. 1. Melt the butter in a pot.
2. 2. Stir the flour into the butter.
3. 3. Let the mixture sweat briefly.
4. 4. Pour in the milk while stirring continuously.
5. 5. Let the sauce simmer gently for about 10 minutes while stirring.
6. 6. Remove the pot from the heat.
7. 7. Stir the Parmesan into the sauce.
8. 8. Season the sauce with salt, pepper, and nutmeg.
9. 9. Wash the spinach thoroughly.
10. 10. Remove the tough stems from the spinach.
11. 11. Chop the spinach coarsely.
12. 12. Wash the tomatoes.
13. 13. Remove the stems from the tomatoes.
14. 14. Cut the tomatoes into large cubes.
15. 15. Wash the spring onions.
16. 16. Trim the ends of the spring onions.
17. 17. Slice the spring onions into rings.
18. 18. Peel the garlic.
19. 19. Finely chop the garlic.
20. 20. Heat the oil in a pan.
21. 21. Fry the onions and garlic in the hot oil.
22. 22. Add the lentils and spinach to the pan.
23. 23. Pour in the vegetable broth.
24. 24. Let the mixture cook for about 5 minutes.
25. 25. The lentils do not need to be completely soft.
26. 26. Drain any excess liquid.
27. 27. Fold in the tomato cubes.
28. 28. Season the filling with salt and pepper.
29. 29. Preheat the oven to 180 degrees Celsius fan-forced.
30. 30. Spread a small amount of béchamel sauce on the bottom of a baking dish.
31. 31. Place a layer of pasta sheets on the sauce.
32. 32. Brush the pasta with a little more sauce.
33. 33. Distribute some vegetable filling over the pasta.
34. 34. Place more pasta sheets on top.
35. 35. Brush the new pasta sheets with sauce again.
36. 36. Repeat the layers until all ingredients are used up.
37. 37. Finish the lasagna with a final layer of béchamel sauce.
38. 38. Drain the mozzarella.
39. 39. Slice the mozzarella.
40. 40. Sprinkle the Emmental cheese over the lasagna.
41. 41. Place the mozzarella slices on top.
42. 42. Bake the lasagna in the oven for about 45 minutes.
43. 43. Bake the lasagna until golden brown.

Nutrition per serving

• kcal: 865
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 101 g