Vegetarian Lasagna with Tomatoes

Ingredients

• 12 sheets of lasagna noodles
• Salt
• olive oil
• 400 g ricotta
• 400 g spinach
• 100 g basil
• 1 kg tomatoes
• 1 tbsp Tomato Paste
• 1 tbsp freshly chopped oregano
• 2 Garlic cloves
• 50 g Pine nuts
• black pepper (freshly ground)
• 100 g Sour cream
• 3 tbsp freshly grated Parmesan
• cherry tomatoes (for topping)
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Cook the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and drizzle with a few drops of oil before letting them drain again. Wash, trim, and blanch the spinach in salted water for 1-2 minutes; shock in ice water, squeeze out excess moisture, and chop. Mix with roughly chopped basil and pine nuts. Quarter the tomatoes, remove seeds, and dice. Peel and finely chop the garlic cloves. Sauté in 2 tbsp hot oil until fragrant. Stir in tomato paste and add the diced tomatoes; simmer for about 1-2 minutes. Add oregano and season with salt and pepper to taste.

3. 3.

   Oil a baking dish (about 30x15 cm) and lay the first layer of noodles side by side. Spread half of the ricotta over them, then top with half of the spinach mixture and tomato spread, and place another noodle layer on top. Repeat the same process once more and finish with a final layer of noodles.

4. 4.

   Spread sour cream over the top and sprinkle with Parmesan. Bake in the preheated oven for about 45 minutes until golden brown. Garnish with cherry tomato halves and basil before serving.