Vegetable Lasagna filled with Spinach-Basil Pesto

Name: Vegetable Lasagna filled with Spinach-Basil Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Rapeseed oil; 10 g durum wheat semolina (1 tbsp); 300 ml milk (3.5% fat); 1 tbsp Lemon Juice; Salt; nutmeg; 10 g basil; 10 g baby spinach; 45 g sunflower seeds (3 tbsp); 80 ml olive oil; Pepper; 200 g red lentils; 2 onions; 2 cloves garlic; 2 red bell peppers; 800 g chopped tomatoes; 0.25 tsp Dried thyme; 60 g Gouda cheese (45% fat content); 250 g whole wheat lasagna sheets

Prep: 20min

| Servings: 4 | Cook: 40min

The vegetable lasagna filled with spinach-basil pesto from Spoonsparrow is a delicious variation of the Italian classic.

Ingredients

2 tbsp Rapeseed oil
10 g durum wheat semolina (1 tbsp)
300 ml milk (3.5% fat)
1 tbsp Lemon Juice
Salt
nutmeg
10 g basil
10 g baby spinach
45 g sunflower seeds (3 tbsp)
80 ml olive oil
Pepper
200 g red lentils
2 onions
2 cloves garlic
2 red bell peppers
800 g chopped tomatoes
0.25 tsp Dried thyme
60 g Gouda cheese (45% fat content)
250 g whole wheat lasagna sheets

Instructions

1.
Heat 1 tbsp rapeseed oil in a pot. Add the flour and lightly brown it over low heat for 3 minutes. Then pour in the milk and cook over low heat for 5 minutes, stirring constantly. Season with lemon juice, salt and freshly grated nutmeg and set aside.
2.
Wash and shake the basil and baby spinach for the pesto; set aside a few basil leaves for garnish. Toast sunflower seeds in a hot pan without fat over medium heat for 3 minutes. Puree basil and spinach with olive oil, 2 tbsp water and the seeds, season with salt and pepper; set aside 2-3 tbsp pesto for garnishing.
3.
Cook the lentils in boiling water for 12-15 minutes over low heat. Season with salt and pepper afterwards. Meanwhile, peel and finely dice the onions and garlic. Halve, deseed, wash and dice the bell peppers.
4.
Heat the remaining rapeseed oil in a pot. Sauté the onions and garlic in it over medium heat for 4 minutes. Add the bell peppers and simmer for 6 minutes. Add the tomatoes and thyme and let it simmer over low heat for 12 minutes. Finally add the lentils and stir. Grate the cheese coarsely.
5.
Line the bottom of a baking dish (20 x 40 cm) with lasagna sheets. Spread some vegetable sauce on it, then pour some light sauce over it and spread some pesto over it. Continue in this way until everything is used up and finish with the sauce. Sprinkle with cheese. Bake the lasagna in a preheated oven at 160 °C (conventional oven 140 °C; gas: mark 2) for 35-40 minutes. Drizzle with the remaining pesto and garnish with basil leaves before serving.