Spinach Vegetable Lasagna

Ingredients17

• onion1 Stück
• garlic1 Zehe
• mushrooms100g
• carrots100g
• butter2 EL
• all-purpose flour2 EL
• vegetable broth100ml
• salt1 Prise
• pepper1 Prise
• frozen leaf spinach600g
• milk100ml
• herb cream cheese50g
• strained tomatoes200g
• heavy cream100g
• sugar1 TL
• lasagna sheets220g
• shredded melting cheese100g

Instructions

1. 1

   Peel the onion and garlic and dice finely. Clean the mushrooms and dice them finely too, then peel and dice the carrots.

2. 2

   Melt the butter in a pot and sweat the onion and garlic until translucent. Add the carrots and mushrooms and cook for 2 minutes.

3. 3

   Stir in the flour, pour in the broth and simmer briefly until the sauce thickens slightly.

4. 4

   Season with salt and pepper and stir in the thawed spinach. Stir in the milk and cream cheese.

5. 5

   Mix the strained tomatoes with the cream and season with sugar and a pinch of salt and pepper. Preheat the oven to 180°C (350°F) convection.

6. 6

   Spread some tomato sauce over the bottom of a baking dish.

7. 7

   Lay about 3 lasagna sheets on top and cover with some vegetable filling. Keep layering until everything is used, sprinkle with cheese and bake at 180°C (350°F) convection for about 30 minutes until golden brown.