Vegetable Lasagna with Sage

Ingredients

• 1 kg frozen spinach
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 150 g heavy cream (30% fat)
• 200 g Gorgonzola (55% fat in curd)
• 100 g crème fraîche (20% fat)
• 150 g Carrots
• Salt
• Pepper
• nutmeg
• 250 g whole‑grain lasagna sheets (no pre‑cooking)
• 150 g Emmental (45% fat in curd)
• 5 sage leaves (for garnish)

Instructions

1. 1.

   Thaw spinach, drain, lightly squeeze out excess water and cut into wide strips.

2. 2.

   Finely chop onion and garlic; sauté in butter, add spinach and steam for 3 minutes, then pour in cream and let reduce slightly.

3. 3.

   For the cheese sauce, peel and grate carrots finely. In a saucepan melt sliced Gorgonzola with crème fraîche, season with salt and pepper, then stir in grated carrots.

4. 4.

   Layer whole‑grain lasagna sheets, cheese sauce, and spinach alternately in a greased baking dish. Finish with a layer of spinach. Grate Emmental and sprinkle on top.

5. 5.

   Bake in preheated oven at 180 °C (fan 160 °C; gas 3–4) for about 35 minutes. Wash sage leaves and pat dry. Serve the lasagna garnished with sage.

6. 6.