How to make:
Vegetarian Lasagna with cranberries and spinach
Everyday dish in a new way!
1 Hour 15 Minutes
Today we'll make another delicious comfort food recipe. This vegetarian lasagna is very easy and tastes really good. In addition, it is certainly something completely different than you have tried so far and you won't get enough!
Ingredients vegetarian Lasagna
(serves about 4):
200g Lasagna sheets
80g Grated parmesan cheese
150g Feta cheese
1 Clove of garlic
400ml Strained tomatoes
1tsp Parsley, Basil, Paprika powder
200g Frozen spinach
1 Clove of garlic
1tsp Grated almonds
50g Butter · 70ml Milk · 1 Clove of garlic · 1-2tbsp Flour · Nutmeg · Sat
Start with the béchamel. Melt the butter on low heat and add very finely chopped garlic. Then add the milk and stir in the flour with a whisk until the sauce thickens. Season with salt and nutmeg and set aside.
400ml Strained tomatoes · 1tsp Parsley · 1tsp Basil · 1tsp Paprika powder · 15g Cranberries · Salt
For the tomato sauce, heat the strained tomatoes in a pot and season with parsley, basil, paprika powder and salt. Cut the cranberries into small pieces, add them and let everything reduce a little.
200g Frozen spinach · 1 Clove of garlic · 1tbsp Grated almonds · Butter · Salt
For the spinach, roast a clove of garlic cut into small pieces in a little butter. Then add the spinach and pour a small amount of boiling water on it to make it defrost faster. Mix with salt and the grated almonds.
1 Onion · 150g Feta cheese
Cut the onion into fine rings and the feta cheese into slices.
200g lasagna sheets
Preheat the oven to 180°C. In a baking dish, first spread a little tomato sauce and then start with the first layer of lasagna sheets. Then add the other layers alternately until you have used all the ingredients. I chose to layer in this order: tomato sauce - lasagna sheets - béchamel - spinach - onion - lasagna sheets - tomato sauce - feta, but it's up to you.
80g grated parmesan cheese
As a final touch, sprinkle a layer of parmesan cheese on top of the lasagna. Cover the lasagna with aluminum foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes. Then you’re done!
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