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🍝 Vegetable Lasagna with Spinach, Zucchini and Ricotta

547 kcal · 30 min · 4 servings

Ingredients

• 450 g spinach leaves
• salt
• 2 red onions
• 2 garlic cloves
• 3 tsp olive oil
• 100 g dried tomatoes (soft tomatoes)
• 500 g ricotta
• pepper
• 100 g cherry tomatoes
• 3 zucchini
• 125 g mozzarella (2 balls; 45% fat in dry matter)
• 12 whole wheat lasagna sheets

Instructions

1. 1. Wash the fresh spinach thoroughly.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the spinach to the boiling water.
4. 4. Cook the spinach for about 2 minutes until it wilts.
5. 5. Remove the spinach from the water immediately and rinse it with cold water to stop the cooking process.
6. 6. Squeeze the spinach well to remove excess moisture.
7. 7. Peel the onion and the garlic.
8. 8. Finely chop the onion and garlic.
9. 9. Heat 2 teaspoons of oil in a pan.
10. 10. Sauté the onions and garlic for 3 minutes over medium heat.
11. 11. Finely chop the sun-dried tomatoes.
12. 12. Blend the ricotta with the chopped sun-dried tomatoes until smooth.
13. 13. Stir the sautéed onions and garlic into the ricotta mixture.
14. 14. Season the mixture with salt and pepper to taste.
15. 15. Wash the cherry tomatoes.
16. 16. Slice the cherry tomatoes.
17. 17. Wash the zucchini.
18. 18. Slice the zucchini into long, thin strips using a vegetable peeler or mandoline.
19. 19. Drain the mozzarella.
20. 20. Shred the mozzarella into small strands using your fingers.
21. 21. Grease a baking dish (approx. 23 x 32 cm) with a little oil.
22. 22. Place 6 lasagna sheets into the dish.
23. 23. Spread half of the ricotta mixture evenly over the sheets.
24. 24. Top the layer with half of the zucchini slices.
25. 25. Add half of the squeezed spinach on top.
26. 26. Spread half of the tomato slices.
27. 27. Sprinkle half of the shredded mozzarella over it.
28. 28. Place the remaining lasagna sheets as the next layer.
29. 29. Layer the remaining ingredients in the same order.
30. 30. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
31. 31. Bake the lasagna for 40 to 45 minutes on the middle rack.

Nutrition per serving

• kcal: 547
• Protein: 38 g · Fett/Fat: 29 g · Carbs: 31 g