Vegetarian Lasagne with Spinach

Main Course

A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people

Ingredients

RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Directions

RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.

inside-post1

 

Vegetarische Lasagne mit Spinat

Hauptgericht, Pasta

Ein Gericht mit köstlichen Gemüsen – ein Genuss das ganze Jahr hindurch.

Für: 6 Personen

Zutaten

ROTE SOßE
2 Karotten
2 Zucchini
2 gelbe Zwiebeln
2 Knoblauchzehen
½ Chilischote
2 Dosen kleingeschnittene Tomaten (800 g)
100 ml Sahne
Nach Geschmack salzen
1 TL Zucker
1 Prise gemahlener schwarzer Pfeffer
10-15 frische Basilikumblätter

FÜLLUNG
250 g gefrorener Spinat
200 g Fetakäse
8-10 Lasagneblätter
150 g geriebener Käse für die oberste Schicht


Zubereitung

ROTE SOßE
Karotten schälen und in kleine Stäbchen schneiden. Zucchini klein schneiden. Zwiebeln, Knoblauch und Chili fein hacken und anbraten, dann Tomaten, Sahne, Karotten, Zucchini, Salz, Zucker und Pfeffer beifügen. Alles 10 Min. bei kleiner Hitze köcheln lassen. Basilikumblätter dazu geben.

FÜLLUNG
Ein wenig Soße auf den Boden einer Auflaufform verteilen und mit einer Lage Lasagneblätter bedecken. 1/3 der roten Soße darüber geben, dann 1/3 des aufgetauten oder frisch gekochten Spinats und 1/3 des Fetakäses darauf verteilen. Wiederum eine Lage Lasagneblätter darüber legen. Lagenweise fortfahren; die letzte Schicht bildet die rote Soße mit geriebenem Käse. Falls es mehr Flüssigkeit braucht, um die letzte Lage zu bedecken, etwas Sahne dazugeben. Im Ofen bei 225°C 30 Min. backen.

inside-post1

 

Vegetarian Lasagne with Spinach

Mains

A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people

Ingredients

RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Directions

RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.

inside-post1

 

Vegetarian Lasagne with Spinach

Mains

A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people

Ingredients

RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Directions

RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.

inside-post1