Hearty Vegetable Lasagna with Ricotta and Spinach

Zutaten

• ✓2 tbsp Olive oil
• ✓1 large Onion
• ✓2 fine dice Carrots
• ✓1 diced Zucchini
• ✓2 cloves Garlic
• ✓400 g Fresh spinach
• ✓250 g Ricotta
• ✓50 g Parmesan cheese
• ✓ to taste Salt
• ✓ to taste Black pepper
• ✓ to taste Nutmeg
• ✓1 tbsp Olive oil
• ✓1 small Onion
• ✓1 clove Garlic
• ✓800 g Crushed tomatoes
• ✓100 ml Vegetable broth
• ✓1 tsp Dried oregano
• ✓12 pieces Lasagna sheets
• ✓50 g Parmesan cheese

Zubereitung

1. 1

   Prepare the vegetable layer: Heat 2 tbsp olive oil in a pan. Sauté the onion, carrots, and zucchini over medium heat for about 8-10 minutes until soft. Add garlic and sauté briefly.

2. 2

   Add the spinach to the pan and let it wilt. If using frozen spinach, thaw it first and squeeze out excess water. Mix the wilted spinach with ricotta and 50g grated Parmesan. Season with salt, pepper, and nutmeg.

3. 3

   Prepare the tomato sauce: Heat 1 tbsp olive oil in a separate pot. Sauté the small onion until translucent. Add garlic and sauté briefly.

4. 4

   Add the crushed tomatoes, vegetable broth, and dried oregano. Season with salt and pepper. Bring to a boil and simmer for about 10 minutes.

5. 5

   Preheat your oven to 180°C (350°F).

6. 6

   Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of lasagna sheets on top.

7. 7

   Spread half of the ricotta-spinach mixture over the lasagna sheets, followed by a layer of tomato sauce.

8. 8

   Repeat the layers: another layer of lasagna sheets, the remaining ricotta-spinach mixture, and finally the rest of the tomato sauce.

9. 9

   Sprinkle the remaining 50g of grated Parmesan cheese on top.

10. 10

    Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the lasagna is bubbling.

11. 11

    Let the lasagna rest for 5-10 minutes before serving.