Vegetarian Lasagne

Ingredients

• 225 g frozen spinach leaves
• 300 g seitan
• 2 small carrots
• 2 Celery stalks
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper
• 850 g canned tomatoes
• 200 ml vegetable broth
• 1 tsp fennel seeds
• 30 g Parmesan cheese (1 piece)
• nutmeg
• 225 g ricotta
• 16 whole wheat lasagna sheets
• butter (for greasing the dish)
• 150 g mozzarella

Instructions

1. 1.

   Let spinach thaw. Finely chop seitan or pulse through a meat grinder.

2. 2.

   Wash and peel carrots. Wash, trim, de-stem celery and dice finely. Peel and mince onion and garlic.

3. 3.

   Heat oil in a pot and sauté carrots, celery, onion, and garlic over medium heat for 3 minutes. Add seitan and cook another 3 minutes while stirring. Season with salt and pepper.

4. 4.

   Add canned tomatoes and broth to the pot and simmer covered over medium heat for 20 minutes, stirring occasionally. Crush fennel seeds, add them, and season sauce with salt and pepper.

5. 5.

   Grate parmesan finely. Grate a pinch of nutmeg. Squeeze excess moisture from spinach, roughly chop, and mix in a bowl with ricotta, parmesan, salt, pepper, and nutmeg.

6. 6.

   Lightly grease an oven dish (about 30 x 20 cm). Spread a thin layer of sauce on the bottom and smooth it out. Lay four lasagna sheets side by side, trimming if necessary.

7. 7.

   Spread one-third of the spinach mixture over the sheets and spread one-quarter of the sauce. Repeat with another set of four sheets, one-third spinach, and one-quarter sauce. Repeat once more.

8. 8.

   Place the remaining lasagna sheets on top and spread the leftover sauce evenly.

9. 9.

   Drain mozzarella and tear into large pieces. Distribute over the lasagna. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on the middle rack for 35–40 minutes. Let the lasagna rest for about 5 minutes before serving.