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🍝 Creamy Vegetarian Lasagna with Ricotta

498 kcal · 30 min · 4 servings

Ingredients

• 225 g whole wheat lasagna sheets (about 9 pieces)
• 2 carrots
• 500 g spinach
• salt
• 50 g pine nuts
• 500 g ricotta
• 1 shallot
• 2 tbsp olive oil
• 1 tbsp wheat flour Type 1050
• 100 ml dry white wine
• 250 ml milk (1.5% fat)
• 4 tbsp crème fraîche
• pepper
• nutmeg
• 60 g cheese (e.g. Montello)
• 20 g butter flakes

Instructions

1. 1. Cook the lasagna noodles in salted water until they are al dente. Follow the instructions on the package.
2. 2. Drain the noodles and let them drain well.
3. 3. Peel the carrots and cut them into small cubes.
4. 4. Wash the spinach thoroughly.
5. 5. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
6. 6. Shock the spinach immediately in ice water to keep its color.
7. 7. Squeeze the spinach well to remove excess water.
8. 8. Chop the spinach finely.
9. 9. Mix the chopped spinach with the pine nuts and ricotta in a bowl.
10. 10. Peel the shallot and dice it finely.
11. 11. Sauté the shallot cubes in some oil until translucent.
12. 12. Dust the shallots with flour.
13. 13. Deglaze the mixture with white wine.
14. 14. Let the liquid reduce briefly.
15. 15. Stir in the milk and crème fraîche into the sauce.
16. 16. Season the sauce with salt, pepper, and nutmeg.
17. 17. Remove the sauce from the heat and set it aside.
18. 18. Place a first layer of lasagna noodles side by side in the bottom of a baking dish.
19. 19. Spread some of the white sauce over the noodles.
20. 20. Cover the sauce with half of the spinach-ricotta mixture and the carrot cubes.
21. 21. Place a second layer of lasagna noodles on top.
22. 22. Spread more sauce over the noodles.
23. 23. Cover this with the remaining spinach-ricotta mixture and the remaining carrots.
24. 24. Place a third and final layer of lasagna noodles on top.
25. 25. Pour the remaining sauce evenly over the top noodle layer.
26. 26. Grate the cheese finely.
27. 27. Sprinkle the grated cheese evenly over the lasagna.
28. 28. Decorate the surface with butter flakes.
29. 29. Preheat the oven to 180 °C (160 °C with fan or gas level 2–3).
30. 30. Bake the lasagna in the oven for about 40 minutes until golden brown.

Nutrition per serving

• kcal: 498
• Protein: 21 g · Fett/Fat: 29 g · Carbs: 34 g