Ingredients:
- 600 g spinach leaves, frozen, with cream
- 2 large carrots
- 7 m. Large mushrooms
- 1 large onion (s)
- 5 tablespoons milk
- 1/2 pack herb cream cheese, approx. 100 g
- 1 clove of garlic
- 1 tbsp, brushed vegetable stock powder
- 500 ml tomato (s) happened
- 3 tbsp butter
- 2 tablespoons of flour
- 150 ml sweet cream
- 1 clove of garlic
- 1 packet of lasagna plate (s)
- 1 bag / s cheese, grated
- salt and pepper
- Chili powder
Preparation:
- Peel and cut the carrots, mushrooms and onions and first fry the onion cubes in a pan until they are glassy. Then add the remaining vegetables and fry briefly. Add 5 tablespoons milk and heat the creamed spinach in it until the leaves are no longer frozen and the cream sauce has thickened slightly. Now add the cream cheese and the vegetable broth and stir well. Simmer for five minutes until the sauce has thickened nicely. Finally, press in the clove of garlic and season with salt, pepper and chilli. The spinach mixture can be spicy because the spinach "swallows" a lot of salt when baked.
- Heat the butter in a separate saucepan until it has completely melted. Add the flour while stirring and stir until smooth. Now add the strained tomatoes while stirring constantly, then pour in the cream directly and bring to the boil briefly. Press in the clove of garlic and season with salt and pepper. There is no need to save on salt here either.
- Cover the bottom of a baking dish thinly with the tomato sauce and the spinach and now alternately layer the lasagne plates, spinach mixture and tomato sauce in it. Finish with the sauce and sprinkle with grated cheese.
- Bake for approx. 30 minutes at 180 degrees. After baking, leave it in the oven for five to ten minutes, then the lasagna will stay in perfect shape and will not melt.
Tip:
It is also very tasty to put finely sliced feta slices on a layer before the next layer of lasagna comes.