Spinach Vegetable Lasagna

Ingredients

• 1.5 kg ripe tomatoes
• 1 Red Onion
• 2 cloves garlic
• 4 tbsp olive oil
• Salt
• Pepper
• nutmeg
• a handful basil
• 800 g fresh spinach
• 80 g Butter
• 80 g wheat flour type 1050
• 1 l milk (1.5% fat)
• 500 g whole-grain lasagna sheets

Instructions

1. 1.

   Wash tomatoes, blanch in boiling water, peel and cut into small pieces. Peel and finely chop the onion; peel the garlic cloves. In a pot heat 2 tbsp olive oil and gently sauté the onion. Add tomato pieces and garlic cloves, cover and simmer for about 6 minutes over low heat.

2. 2.

   Remove the pot from the stove and season with salt, pepper, and nutmeg. Wash basil leaves, shake off excess water, and stir in. Set aside covered.

3. 3.

   Clean, wash spinach and collapse it in a large pot of boiling salted water over medium heat. Drain spinach in a sieve, place on a cutting board, chop finely. Transfer to a bowl and season with salt and remaining olive oil.

4. 4.

   For the béchamel sauce melt butter over medium heat. Sprinkle flour over it and sauté. Gradually whisk in milk, bring to a boil, then simmer for about 5 minutes while stirring. Remove from heat and season with salt, pepper, and plenty of nutmeg.

5. 5.

   Layer lasagna sheets in a baking dish. Spread some tomato sauce, top with spinach, and pour a few spoonfuls of béchamel. Repeat layers until all ingredients are used, finishing with béchamel on top.

6. 6.

   Bake the spinach vegetable lasagna in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 30 minutes until a nice crust forms. Cut into portions and serve hot.