Vegetarian lasagna
Ingredients:
This is what you need for the tomato sauce:
1 onion
2 cloves of garlic
1 can of tomato puree
2 carrots
2 cans peeled tomatoes
Oil for frying
Salt and pepper
You need this for the spinach filling:
2 bags frozen, whole-leaf spinach (450 grams per bag)
Salt
500 g of ricotta
1/2 package of fresh lasagna sheets
250 g grated mozzarella
Procedure:
Start by thawing your spinach if it is still frozen. You can thaw it in a microwave or in a pot set on a low flame. Add a teaspoon of salt to the spinach.
While the spinach dries up, make your tomato sauce:
Finely chop the onion and fry it in oil. Finely chop the garlic and put it in the pan
Finely grate the carrots on a grater and pour them down to the onions. Let it fry a little.
Add tomato paste and let it fry.
When the mixture is very hot, pour in the peeled tomatoes. Let the sauce simmer for at least 20 minutes.
While the sauce is simmering, prepare your spinach filling. When the spinach is thawed, you have to get the liquid out. You don't want a watery lasagna! The most effective way to remove the water is to put the spinach in a clean tea towel. Roll the spinach well in the tea towel and wring out the liquid!
Pour the spinach into a bowl and mix in the ricotta cheese and a little salt.
Use a fireproof dish and grease the bottom with a little oil. Spread a thin layer of tomato sauce over the base. Spread the spinach mixture in a thin layer over the sauce and finish with a layer of lasagne sheets.
Continue like this until you have no more filling left. Now that you have added the last layer of tomato sauce and spinach filling, you top the lasagne with grated cheese.
Bake in the oven at 180 degrees hot air for approximately 35 minutes.
This is what you need for the tomato sauce:
1 onion
2 cloves of garlic
1 can of tomato puree
2 carrots
2 cans peeled tomatoes
Oil for frying
Salt and pepper
You need this for the spinach filling:
2 bags frozen, whole-leaf spinach (450 grams per bag)
Salt
500 g of ricotta
1/2 package of fresh lasagna sheets
250 g grated mozzarella
Procedure:
Start by thawing your spinach if it is still frozen. You can thaw it in a microwave or in a pot set on a low flame. Add a teaspoon of salt to the spinach.
While the spinach dries up, make your tomato sauce:
Finely chop the onion and fry it in oil. Finely chop the garlic and put it in the pan
Finely grate the carrots on a grater and pour them down to the onions. Let it fry a little.
Add tomato paste and let it fry.
When the mixture is very hot, pour in the peeled tomatoes. Let the sauce simmer for at least 20 minutes.
While the sauce is simmering, prepare your spinach filling. When the spinach is thawed, you have to get the liquid out. You don't want a watery lasagna! The most effective way to remove the water is to put the spinach in a clean tea towel. Roll the spinach well in the tea towel and wring out the liquid!
Pour the spinach into a bowl and mix in the ricotta cheese and a little salt.
Use a fireproof dish and grease the bottom with a little oil. Spread a thin layer of tomato sauce over the base. Spread the spinach mixture in a thin layer over the sauce and finish with a layer of lasagne sheets.
Continue like this until you have no more filling left. Now that you have added the last layer of tomato sauce and spinach filling, you top the lasagne with grated cheese.
Bake in the oven at 180 degrees hot air for approximately 35 minutes.