Spinach Vegetable Lasagna

Ingredients

• 30 g Butter
• 30 g spelt whole‑grain flour
• 350 ml vegetable broth
• 250 ml heavy cream
• Salt
• Pepper
• nutmeg
• 150 g fresh thick beans
• 4 tomatoes
• 1 large carrot
• 400 g spinach
• 1 Garlic clove
• 1 Shallot
• 1 tbsp Olive Oil
• 15 whole‑grain lasagna sheets
• 120 g shredded mozzarella

Instructions

1. 1.

   Melt the butter in a pot, briefly sauté the flour and then stir in the broth with the cream. Simmer gently for about 10 minutes; add more broth if needed. Season the sauce with salt, pepper, and nutmeg, then remove from heat.

2. 2.

   Cook the thick beans in boiling salted water for 6–8 minutes, drain, rinse with cold water, peel off skins, and let them dry. Wash the tomatoes, cut off stems, and slice into rounds. Peel the carrot and cut lengthwise into thin slices. Roughly chop the spinach after washing it. Peel and finely mince the garlic and shallot. Heat olive oil in a pan, sauté the garlic and shallot until translucent, then add the spinach and cook until wilted. Let the liquid evaporate and season with salt and nutmeg.

3. 3.

   Spread a little sauce on the bottom of a lasagna dish. Layer carrot slices, then a sheet of noodles. Add more sauce, beans, and some tomato slices. Repeat with sauce, spinach, tomatoes, another noodle layer, and finish with sauce, remaining tomatoes, and a final noodle layer. Sprinkle mozzarella over the top and bake in a preheated oven at 180 °C (160 °C fan‑forced) for about 45 minutes until golden brown.