Tomato Salad Lasagna
A fresh tomato salad lasagna recipe from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small romaine lettuce hearts
- Salt
- 2 tbsp butter
- 2 tbsp flour
- 400 ml milk
- Salt
- Pepper (freshly ground)
- nutmeg
- 1 onion
- 1 Garlic clove
- 2 tbsp olive oil
- 500 g diced tomatoes (canned)
- 1 tbsp freshly chopped oregano
- 9 lasagna sheets (no pre-cooking needed)
- 150 g Parmesan cheese
- 100 g black olives
Instructions
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1.
Wash, trim and briefly blanch the lettuce in salted water. Shock, pat dry, quarter, press onto kitchen paper, season with salt and pepper.
-
2.
For the béchamel sauce, melt butter in a pot, whisk in flour, then pour in milk while stirring. Simmer gently for about 10 minutes until thickened; season with salt, pepper, nutmeg, then remove from heat.
-
3.
Peel and finely chop onion and garlic. Sauté both in hot oil until translucent, add tomatoes and simmer for about 5 minutes until thick. Add oregano and season with salt and pepper.
-
4.
Preheat the oven to 180°C (350°F) with fan and top heating.
-
5.
Layer by starting with béchamel sauce, then a sheet of lasagna, followed by lettuce and tomato mixture. Repeat until all layers are used, finishing with a layer of tomato sauce.
-
6.
Grate parmesan and roughly chop olives; sprinkle over the lasagna. Bake in the oven for about 45 minutes until golden brown. If it darkens too quickly, cover with foil.
