Lasagna with Vegetable Bolognese

Ingredients

• 150 g spinach
• Salt
• 1 onion
• 2 Garlic cloves
• 2 carrots
• 1 stalk Celery
• 150 g zucchini
• 250 g Cherry Tomatoes
• 1 tbsp Olive Oil
• 350 g ground beef
• 1 tbsp Tomato Paste
• 150 ml meat broth
• 2 stems oregano
• Pepper
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 600 ml milk (1.5% fat)
• nutmeg
• 12 whole-grain lasagna sheets
• 40 g Parmesan

Instructions

1. 1.

   Wash the spinach and blanch it in boiling salted water for a short time. Drain, rinse with cold water, squeeze out excess moisture, and chop finely. Wash, peel or trim, and dice the onion, garlic, carrots, and celery. Wash, trim, and grate the zucchini coarsely. Wash the tomatoes and halve them.

2. 2.

   Heat oil in a large pan and crumble the ground beef until browned. Add the onion, garlic, carrots, and celery and cook briefly with it. Stir in tomato paste, then add the tomatoes, zucchini, and broth. Simmer the vegetable bolognese for about 25 minutes over low heat until the sauce is thick and creamy.

3. 3.

   Meanwhile wash oregano, shake off excess dirt, and roughly chop it. Add it to the sauce along with the spinach, mix well, and season with salt and pepper.

4. 4.

   For the béchamel sauce melt butter in a small pot. Whisk in flour, then gradually pour in milk while stirring continuously. Let it thicken for a few minutes and season with salt, pepper, and nutmeg.

5. 5.

   Spread a layer of vegetable bolognese on the bottom of a baking dish. Place three lasagna sheets over it and brush with béchamel sauce. Repeat until all ingredients are layered, finishing with a top layer of béchamel.

6. 6.

   Grate Parmesan and sprinkle it over the top of the lasagna. Bake in a preheated oven at 200 °C (180 °C fan) for about 45 minutes until golden brown. Let rest briefly, cut into pieces, and serve.