Vegetable Lasagna with Spinach and Tomatoes

Ingredients

• 1 Carrot
• 1 Shallot
• 2 cloves garlic
• 2 tbsp olive oil
• 3 tbsp wheat flour type 1050
• 4 tbsp tomato paste
• 100 ml Vegetable broth
• 500 g diced canned tomatoes
• 2 tbsp dried oregano
• 1 tbsp dried thyme
• 100 g porcini mushrooms
• Salt
• Pepper
• 50 g Montello cheese (32% fat in solids)
• 300 g spinach
• 250 g mozzarella
• 200 g ricotta
• 2 egg yolks
• 1 tbsp Cornstarch
• nutmeg
• 350 g whole‑grain lasagna sheets
• 50 g Emmental cheese
• 200 g crème fraîche

Instructions

1. 1.

   Peel, wash and finely grate the carrot. Peel and finely dice the shallot and garlic; sauté both in a pot with olive oil until translucent. Sprinkle flour over the mixture, stir to coat, and let it lightly brown. Stir in tomato paste, then deglaze with vegetable broth, whisking until smooth. Add diced tomatoes, grated carrot, oregano, and thyme.

2. 2.

   Clean the mushrooms, cut into pieces, and fold them into the sauce. Simmer gently for about 10–15 minutes, seasoning with salt and pepper. Grate Montello cheese and stir it in.

3. 3.

   Wash and blanch the spinach briefly in boiling salted water. Drain, shock in cold water, squeeze out excess moisture, and roughly chop. Cut mozzarella into small cubes.

4. 4.

   Combine spinach, ricotta, 200 g of mozzarella, egg yolks, cornstarch, a pinch of nutmeg, salt, and pepper; mix well and taste for seasoning.

5. 5.

   Spread a thin layer of tomato sauce in the baking dish. Arrange a layer of lasagna sheets on top, spread half of the spinach mixture, then add another layer of noodles. Continue layering sauce, noodles, and spinach mixture until all ingredients are used, finishing with a final noodle layer.

6. 6.

   Grate cheese, mix it with the remaining mozzarella and crème fraîche until smooth; spread over the top. Bake in a preheated oven at 180 °C (or 160 °C fan‑forced) for about 30–40 minutes.

7. 7.

   Let the lasagna rest in the dish for 5 minutes before cutting into portions and serving.