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🥗 Tomato Salad Lasagna

653 kcal · 30 min · 4 servings

Ingredients

• 4 small romaine lettuce hearts
• salt
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• salt
• pepper (from the mill)
• nutmeg
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 500 g chunky tomatoes (can)
• 1 tbsp freshly chopped oregano
• 9 lasagna sheets (no pre-cooking)
• 150 g parmesan
• 100 g black olives

Instructions

1. 1. Wash the salad, remove the tough stems, and briefly boil it in salted water (this is called blanching). Immediately rinse it with cold water, pat it dry, cut it into quarters, and press it lightly onto a kitchen towel. Season with salt and pepper.
2. 2. Melt the butter in a pot, stir in the flour, and pour in the milk while stirring constantly. Let the sauce thicken over low heat for about 10 minutes, stirring occasionally. Season with salt, pepper, and nutmeg, then remove from the heat.
3. 3. Peel the onion and garlic and chop them finely. Sauté both in hot oil until translucent, then add the tomatoes. Let the mixture simmer for about 5 minutes until thick. Add the oregano and season with salt and pepper.
4. 4. Preheat the oven to 180 degrees Celsius. Use the top and bottom heat setting.
5. 5. Start layering by spreading the béchamel sauce in the baking dish. Place a layer of pasta on top, then distribute the salad and tomato mixture. Repeat this process until all ingredients are used. Finish the lasagna with a layer of tomato mixture.
6. 6. Grate the parmesan and chop the olives roughly. Sprinkle both over the lasagna. Bake for about 45 minutes until golden brown. If it gets too dark, cover it with aluminum foil.

Nutrition per serving

• kcal: 653
• Protein: 28 g · Fett/Fat: 31 g · Carbs: 64 g