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🍝 Vegetarian Lasagna with Tomatoes and Spinach

485 kcal · 30 min · 4 servings

Vegetarian Lasagna with Tomatoes and Spinach Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
  2. 2. Cook the lasagna sheets in salted water according to the package instructions until al dente. Rinse them with cold water and let them drain with a few drops of oil.
  3. 3. Wash and clean the spinach. Blanch it in salted water for 1 to 2 minutes. Shock it in ice water, squeeze it dry, and chop it finely.
  4. 4. Mix the chopped spinach with coarsely chopped basil and pine nuts.
  5. 5. Wash the tomatoes, quarter them, remove the core, and dice them.
  6. 6. Peel the garlic cloves and chop them finely.
  7. 7. Heat 2 tablespoons of oil in a pan and sauté the garlic in it.
  8. 8. Stir in the tomato paste and add the diced tomatoes. Simmer everything for 1 to 2 minutes.
  9. 9. Add the oregano and season the sauce with salt and pepper to taste.
  10. 10. Brush a baking dish (approx. 30x15 cm) with oil.
  11. 11. Place the first layer of noodles side by side in the dish.
  12. 12. Spread half of the ricotta over the noodles.
  13. 13. Add half of the spinach mixture and half of the diced tomatoes on top.
  14. 14. Place the second layer of noodles on top.
  15. 15. Repeat the steps with the remaining ricotta, the remaining spinach mixture, and the remaining tomatoes.
  16. 16. Finish the lasagna with a final layer of noodles.
  17. 17. Spread the sour cream evenly over the top noodle layer.
  18. 18. Sprinkle the Parmesan cheese over it.
  19. 19. Bake the lasagna in the preheated oven for approx. 45 minutes until golden brown.
  20. 20. Garnish the finished lasagna with halved cherry tomatoes and fresh basil.
  21. 21. Serve the lasagna hot.

Nutrition per serving