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🍽️ Creamy Spinach Lasagna

405 kcal · 30 min · 4 servings

Ingredients

• 500 g baby spinach
• salt
• 4 tomatoes
• 200 g leek (1 stalk)
• 40 g parsley (2 bunches)
• 3 garlic cloves
• 1 tbsp olive oil
• pepper
• nutmeg
• 60 g butter
• 60 g whole wheat flour (4 tbsp)
• 500 ml vegetable broth
• 500 ml milk (3.5% fat)
• 125 g mozzarella
• 250 g whole wheat lasagna sheets

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Blanch the spinach in boiling salted water for 1 to 2 minutes.
3. 3. Drain the spinach and immediately rinse it with cold water.
4. 4. Squeeze the spinach well to remove excess moisture.
5. 5. Wash the tomatoes and slice them.
6. 6. Clean and wash the leek.
7. 7. Cut the leek into thin rings.
8. 8. Wash the parsley and pat it dry.
9. 9. Finely chop the parsley leaves.
10. 10. Set aside about 1 tablespoon of the parsley for later.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Heat the oil in a pan.
14. 14. Sauté the leek gently for 3 to 4 minutes.
15. 15. Add the garlic to the pan.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Add some freshly grated nutmeg.
19. 19. Stir in the spinach.
20. 20. Stir in the parsley.
21. 21. Remove the pan from the heat.
22. 22. Melt the butter in a pot.
23. 23. Add the flour to the butter.
24. 24. Sauté the flour briefly.
25. 25. Bring the broth and milk to a boil in a separate pot.
26. 26. Gradually pour the hot broth-milk mixture into the roux.
27. 27. Stir constantly while doing so.
28. 28. Let the sauce simmer for a few minutes to thicken slightly.
29. 29. Season the sauce with salt.
30. 30. Season the sauce with pepper.
31. 31. Season the sauce with nutmeg.
32. 32. Cut the mozzarella into small cubes.
33. 33. Spread some sauce on the bottom of a large baking dish.
34. 34. Layer lasagna sheets on top.
35. 35. Add more sauce on the pasta.
36. 36. Add about one-third of the spinach on top.
37. 37. Sprinkle some mozzarella on top.
38. 38. Place tomato slices on top.
39. 39. Repeat the layers to create two more levels.
40. 40. Finish the lasagna with a layer of pasta.
41. 41. Add some spinach on the last pasta layer.
42. 42. Cover the lasagna with the remaining sauce.
43. 43. Cover the lasagna with the remaining cheese.
44. 44. Preheat the oven to 200 °C (180 °C fan; gas mark 3).
45. 45. Bake the lasagna for about 35 minutes.
46. 46. Bake until the cheese is lightly browned.
47. 47. Let the lasagna cool slightly.
48. 48. Sprinkle the remaining parsley on top.
49. 49. Serve the lasagna.

Nutrition per serving

• kcal: 405
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 40 g