Vegetable Ricotta Lasagna

Ingredients

• 1 Shallot
• 2 cloves garlic
• 3 tbsp olive oil
• 6 dried tomatoes
• 400 g canned diced tomatoes
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• 200 g fresh spinach
• 500 g Ricotta
• 1 pinch freshly grated nutmeg
• 12 whole‑grain lasagna sheets
• 25 g butter
• 25 g spelt whole‑grain flour
• 300 ml milk (3.5% fat)
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Peel and chop the shallot and garlic. Heat oil in a pot, sauté the garlic and shallot over medium heat until translucent. Chop the dried tomatoes, add them and continue to cook. Add canned tomatoes and vinegar, bring to a boil and reduce to a thick tomato sauce, seasoning with salt and pepper.

2. 2.

   Wash the spinach and briefly blanch it in boiling salted water until it wilts. Drain through a sieve, shock in cold water, squeeze out excess moisture and chop finely. Combine with ricotta in a bowl, mix well, and season with nutmeg, salt, and pepper.

3. 3.

   Cook the lasagna sheets according to package instructions and lay them out on a kitchen towel.

4. 4.

   Melt butter in a pot, add flour and sauté for about 1 minute while stirring, then gradually whisk in milk until a creamy sauce forms. Stir in Parmesan and simmer for 1 minute over low heat.

5. 5.

   Layer one sheet of lasagna on the bottom of a baking dish, spread tomato sauce, add another sheet, spread spinach‑ricotta mixture, cover with more sheets, and finally spread the cheese sauce on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 1 hour on the middle rack until a golden brown crust forms.