Spinach Lasagna

Ingredients

• 500 g baby spinach
• Salt
• 4 tomatoes
• 200 g leeks (1 stalk)
• 40 g parsley (2 bunches)
• 3 Garlic cloves
• 1 tbsp Olive Oil
• Pepper
• nutmeg
• 60 g Butter
• 60 g whole wheat flour (4 tbsp)
• 500 ml vegetable broth
• 500 ml milk (3.5% fat)
• 125 g mozzarella
• 250 g whole wheat lasagna sheets

Instructions

1. 1.

   Wash, trim and blanch spinach in boiling salted water for 1–2 minutes. Drain, shock with cold water and squeeze out excess moisture. Slice tomatoes. Wash, trim and slice leeks into thin rings. Shake parsley dry and finely chop leaves; set aside about 1 tbsp. Peel garlic and mince.

2. 2.

   Heat oil in a pan and lightly sauté leeks for 3–4 minutes. Add garlic and season with salt, pepper and freshly grated nutmeg. Stir in spinach and parsley, then remove from heat.

3. 3.

   Melt butter in a pot, whisk in flour and brown briefly. In another pot bring broth and milk to a boil, then gradually add to the roux while stirring constantly. Let sauce thicken slightly for a few minutes, seasoning with salt, pepper and nutmeg. Dice mozzarella.

4. 4.

   Spread a thin layer of sauce on the bottom of a large baking dish and arrange lasagna sheets. Top with more sauce, about one‑third of the spinach mixture, sprinkle some mozzarella and lay tomato slices. Repeat to create two additional layers.

5. 5.

   Finish with a top layer of noodles and a little spinach. Cover with remaining sauce and cheese. Bake in a preheated oven at 200 °C (180 °C fan) for about 35 minutes until the cheese is lightly browned. Let cool briefly, then sprinkle with remaining parsley before serving.