Vegetarian Spinach Lasagna

Ingredients

• 600 g Spinach
• Salt
• 30 g vegetarian parmesan (Montello or other hard cheese; 32% fat in total)
• 100 g crème fraîche
• nutmeg
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 400 ml milk (1.5% fat)
• Pepper
• 200 g mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 2 stems oregano
• 9 whole‑grain lasagna sheets
• 150 g mozzarella (45% fat in total)

Instructions

1. 1.

   Clean, wash, and blanch the spinach in boiling salted water. Shock in cold water, drain, and roughly chop. Grate the cheese, add it to the spinach, mix with crème fraîche, and season with salt and nutmeg.

2. 2.

   For the béchamel sauce, melt butter in a pot, stir in flour, then gradually whisk in milk. Cook over low heat for about 10 minutes until thickened, seasoning with salt and pepper before removing from heat.

3. 3.

   For the tomato sauce, clean and dice the mushrooms. Peel and finely chop the onion and garlic. Sauté both in hot oil until translucent, add mushrooms, cook for 2–3 minutes, then add tomatoes. Simmer for about 5 minutes until thickened.

4. 4.

   Wash oregano, shake off excess water, pluck leaves from stems, chop, and add to the tomato sauce. Season with salt and pepper.

5. 5.

   Layer the lasagna by starting with a thin coat of béchamel, then a layer of whole‑grain noodles, followed by spinach and tomato sauce. Continue layering until all ingredients are used, finishing with a top layer of tomato sauce.

6. 6.

   Dice mozzarella and sprinkle over the lasagna. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes until golden brown. If it darkens too quickly, cover with foil. Remove from the oven, serve hot.