Vegetarian Lasagna with Ricotta

Ingredients

• 225 g whole wheat lasagna sheets (about 9 pieces)
• 2 carrots
• 500 g spinach
• Salt
• 50 g Pine nuts
• 500 g Ricotta
• 1 Shallot
• 2 tbsp olive oil
• 1 tbsp wheat flour type 1050
• 100 ml dry white wine
• 250 ml milk (1.5% fat)
• 4 tbsp crème fraîche
• Pepper
• nutmeg
• 60 g cheese (e.g., Montello)
• 20 g butter flakes

Instructions

1. 1.

   Parboil lasagna noodles according to package instructions until al dente, then drain.

2. 2.

   Peel and dice carrots. Clean spinach, wash, blanch briefly in salted water, shock in ice water, squeeze dry and chop. Mix with pine nuts and ricotta.

3. 3.

   Dice shallot finely and sauté in oil. Dust with flour, deglaze with white wine. Reduce slightly, stir in milk and crème fraîche. Season with salt, pepper, nutmeg and set aside.

4. 4.

   Layer noodles side by side in a baking dish. Add a spoonful of sauce, then spread spinach and carrot mixture. Repeat with another noodle layer and sauce. Finish with a top layer of noodles and sauce.

5. 5.

   Grate cheese and sprinkle over the lasagna, topping with butter flakes. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 40 minutes until golden brown.