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🍝 Smart Vegetarian Lasagna

633 kcal · 30 min · 4 servings

Ingredients

• 225 g spinach (frozen)
• 300 g seitan
• 2 small carrots
• 2 stalks celery
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• salt
• pepper
• 850 g canned tomatoes
• 200 ml classic vegetable broth
• 1 tsp fennel seeds
• 30 g parmesan (1 piece)
• nutmeg
• 225 g ricotta
• 16 whole wheat lasagna sheets
• butter (for the dish)
• 150 g mozzarella

Instructions

1. 1. Let the spinach thaw.
2. 2. Finely chop the seitan or push it through the medium blade of the meat grinder.
3. 3. Wash the carrots and peel them.
4. 4. Wash the celery, clean it, remove the fibrous strings, and dice it finely.
5. 5. Peel the onion and garlic and chop them finely.
6. 6. Heat the oil in a pot.
7. 7. Sauté the carrots, celery, onion, and garlic over medium heat for 3 minutes.
8. 8. Add the seitan and sauté for another 3 minutes, stirring occasionally.
9. 9. Season the mixture with salt and pepper.
10. 10. Add the canned tomatoes and broth to the pot.
11. 11. Simmer the sauce covered over medium heat for 20 minutes, stirring occasionally.
12. 12. Crush the fennel seeds and add them to the sauce.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Grate the Parmesan finely.
15. 15. Grate some fresh nutmeg.
16. 16. Squeeze the thawed spinach firmly to remove excess liquid.
17. 17. Chop the spinach coarsely.
18. 18. Mix the spinach in a bowl with ricotta, Parmesan, salt, pepper, and nutmeg.
19. 19. Lightly grease a baking dish (approx. 30 x 20 cm).
20. 20. Spread some sauce on the bottom of the dish and smooth it out.
21. 21. Place 4 lasagna sheets side by side on the sauce.
22. 22. Trim the sheets if necessary to fit the dish.
23. 23. Spread one-third of the spinach mixture over the pasta layers and smooth it out.
24. 24. Spread one-quarter of the sauce over the spinach layer.
25. 25. Place another 4 lasagna sheets on top.
26. 26. Add another one-third of the spinach mixture.
27. 27. Spread one-quarter of the sauce over the spinach layer.
28. 28. Repeat the process with the next lasagna sheets, the remaining spinach mixture, and sauce.
29. 29. Place the remaining lasagna sheets on top as the final layer.
30. 30. Spread the remaining sauce evenly over the pasta.
31. 31. Drain the mozzarella.
32. 32. Tear the mozzarella into coarse pieces.
33. 33. Distribute the mozzarella pieces over the lasagna.
34. 34. Preheat the oven to 180 °C (convection: 160 °C, gas: setting 2–3).
35. 35. Bake the lasagna on the middle rack for 35–40 minutes.
36. 36. Let the lasagna rest for about 5 minutes before serving.

Nutrition per serving

• kcal: 633
• Protein: 50 g · Fett/Fat: 25 g · Carbs: 48 g