Vegetable Lasagna with Peas
The protein-rich vegetable lasagna with peas from Spoonsparrow comes completely meat‑free and provides new energy!
Ingredients
- 1 stalk leeks (250 g)
- 2 carrots
- 500 g frozen peas
- 500 g tomatoes
- 3 tbsp olive oil
- Salt
- Pepper
- 250 g mozzarella (2 balls)
- 100 g Parmesan
- 250 ml milk (3.5% fat)
- 1 egg
- nutmeg
- 350 g whole‑grain lasagna sheets
Instructions
-
1.
Clean and slice leeks into rings. Peel, wash and finely dice carrots. Thaw peas. Clean, wash and cut tomatoes into pieces. Heat oil in a pot and sauté the vegetables for 5 minutes over medium heat, stirring occasionally. Season with salt and pepper.
-
2.
Cut mozzarella into cubes and grate parmesan. Whisk milk and egg together. Mix in grated parmesan and season with salt, pepper and nutmeg.
-
3.
Layer lasagna sheets alternately with the vegetable mixture and mozzarella in a baking dish, finish with a top layer of sheets, then pour the egg‑milk mixture over everything. Place the lasagna in a cold oven and bake at 200 °C (convection: 180 °C; gas: level 3–4) for 45 minutes until golden brown.
