Vegetarian spinach-vegetable lasagne with tomato sauce

Vegetarian spinach-vegetable lasagne with tomato sauce

Ingredients for Vegetarian spinach-vegetable

• 600 g leaf spinach, TK, with cream
• 2 large carrots
• 7 m.-sized mushrooms
• 1 large onion(s)
• 5 tbsp milk
• 1/2 pck. fresh herbal cheese, approx. 100 g
• 1 clove garlic
• 1 tbsp, yesterday vegetable broth powder
• 500 ml tomato(s), happened
• 3 tbsp butter
• 2 tbsp flour
• 150 ml sweet cream
• 1 clove garlic
• 1 packet lasagne plate(s)
• 1 bag/n cheese, grated
• Salt and pepper
• Chili powder

Preparation

Peel the carrots, mushrooms and onion, cut and fry the onion cubes in a pan until they are glassy. Then add the remaining vegetables and fry briefly. Add 5 tbsp milk and heat the cream spinach until the leaves are no longer frozen and the cream sauce is lightly thickened. Now add the cream cheese and vegetable broth and mix well. Simmer for five minutes until the sauce is nicely thickened. Finally, press the garlic clove and season with salt, pepper and chilli. The spinach mixture may be good spicy, as the spinach "swallows" a relatively large amount of salt when baking.

In a separate saucepan, heat the butter until completely crumbled. Add the flour, stirring, and mix to a smooth mixture. Add the tomatoes, stirring constantly, then add the cream directly and bring to the boil briefly. Add the garlic clove and season with salt and pepper. Again, there is no need to save on salt.

Cover the bottom of a mould with the tomato sauce and spinach and now take turns layering lasagne plates, spinach mixture and tomato sauce in it. Finish with the sauce and sprinkle without any time with grater cheese.

Bake at 180 degrees circulating air for about 30 minutes. After baking, leave in the switched-off oven for another five to ten minutes, then the lasagna stays perfectly in shape and does not disintegrate.

Tip:
It is also very tasty to place finely sliced feta slices on one layer before the next layer of lasagne plate comes.