Lasagna with Arugula and Vegetables
Lasagna with arugula and vegetables is a recipe featuring fresh ingredients from the Lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g green asparagus
- 400 g fresh spinach
- 250 g cauliflower
- 2 zucchinis
- 1 bunch arugula
- 100 g butter
- 40 g flour
- 0.25 l milk
- 2 tbsp Tomato paste
- Salt
- Pepper
- 300 g mozzarella
- 150 g Gorgonzola
- 250 g lasagna sheets (uncooked)
- 50 g grated Parmesan
Instructions
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1.
Wash the asparagus and trim the ends, cutting into 3 cm pieces. Wash the spinach, rinse, and shake dry. Wash the cauliflower and cut into florets. Wash the zucchini, peel, and slice into thin rounds. Wash the arugula, rinse, shake dry, then roughly chop.
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2.
Lay the lasagna sheets crosswise in cold water to soak.
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3.
Heat 60 g butter in a pot, add flour, cook until lightly browned, then gradually stir in cold milk in small amounts. Let simmer gently for about 5–10 minutes, seasoning with tomato paste, salt, and pepper. Blanch the asparagus and cauliflower in boiling salted water for about 3 minutes. Dice half of the mozzarella and Gorgonzola into small cubes; slice the remaining mozzarella thin.
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4.
Grease a baking dish and layer one quarter of the lasagna sheets, then spread one third of the vegetables on top, add one quarter of the sauce and one quarter of the cheese cubes. Repeat with two more layers in the same order, place the remaining sheets on top, pour the rest of the sauce over them, and finish with mozzarella slices.
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5.
Bake in a preheated oven at 180°C for about 45 minutes. Let the finished lasagna stand briefly before cutting into portions and serving.
