Creamy Vegetable Lasagna

Ingredients

• 300 g spinach
• 2 cloves garlic
• 2 shallots
• 1 tbsp Olive Oil
• 6 large tomatoes
• 250 g whole wheat lasagna sheets (about 12 sheets)
• 100 g Gruyère cheese
• Salt
• Pepper
• 2 tbsp butter
• 3 tbsp spelt whole‑grain flour
• 500 ml vegetable broth
• 150 g crème fraîche

Instructions

1. 1.

   Melt 2 tbsp butter in a pot, whisk in the flour and sauté briefly. Gradually add the vegetable broth, season with salt and pepper, then stir in the crème fraîche. Let everything gently simmer over low heat, stirring occasionally with a whisk.

2. 2.

   Wash the spinach and blanch it in lightly boiling water until wilted. Drain through a sieve, shock in cold water, squeeze out excess moisture, and roughly chop.

3. 3.

   Peel and finely chop the garlic and shallots. Heat olive oil in a pot, sauté the shallots and garlic until translucent. Add the spinach, cook briefly, and season with salt and pepper.

4. 4.

   Clean, wash, and dice the tomatoes. Spoon some béchamel sauce into a baking dish. Layer noodles, tomatoes, spinach, and béchamel alternately. Grate the cheese finely. Sprinkle the lasagna with cheese and bake in a preheated oven at 180 °C (or 160 °C fan‑forced) for about 30 minutes until golden.