Spinach Lasagna
You only know lasagna with ground meat? Try the vegetarian spinach lasagna from Spoonsparrow ➪ Here is the recipe!
Ingredients
- 1 kg fresh spinach leaves
- Salt
- 1 onion
- 2 Garlic cloves
- 250 g lasagna sheets
- 1 tbsp butter
- nutmeg
- Pepper
- 200 g Cream cheese
- 150 g crème fraîche
- 60 g Emmental cheese
Instructions
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1.
Clean, rinse the spinach, set aside a few leaves for garnish and blanch the rest in salted boiling water. Cool, drain, and roughly chop.
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2.
Peel and finely chop the onion and garlic. Soak lasagna sheets in plenty of cold water for 10 minutes (add one sheet at a time to prevent sticking). Melt butter over medium heat in a pan, sauté onion and garlic, add spinach, remove from heat, season with salt, nutmeg, and pepper.
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3.
For the cheese sauce, melt cream cheese with crème fraîche in a saucepan, seasoning with salt and pepper.
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4.
Layer lasagna sheets, cheese sauce, and spinach alternately in a baking dish. Finish with a layer of cheese sauce. Grate Emmental and sprinkle on top.
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5.
Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 35–40 minutes until golden brown. Garnish with the remaining spinach leaves and serve the spinach lasagna.
