Spinach lasagna

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 300 g leaf spinach, frozen or fresh
• 1 bunch of basil
• 1 bunch of parsley
• 80 g quark
• 1 point lasagna sheet(s)
• 500 g tomatoes, chopped from the can
• 1 tsp, heaped vegetable stock powder
• salt and pepper
• nutmeg
• 3 tsp oil
• 150 g cheese, grated (Gouda)
• 150 ml milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian lasagna

Peel and chop the onions and garlic. Wash and finely chop the basil and parsley. Place the onions and garlic in a saucepan and heat in the oil until the onions are translucent. Add the milk and spinach along with the granulated stock (if you’re using frozen spinach, thaw it in the pan over low heat before proceeding). Then stir in the chopped herbs and the quark (if you don’t have quark, you can also use natural yogurt, but use a little less milk) and season everything with salt and pepper. If you like, you can also add nutmeg. Preheat the oven to 200°C (top/bottom heat). Add half of the tomatoes to the baking dish. Then alternate layers of lasagna sheets, tomatoes, and spinach mixture in the dish, starting with the spinach and ending with the spinach. Place the lasagna in the preheated oven for about 25 minutes. To prevent the top layer from receiving too much heat, you can cover the baking dish with a piece of parchment paper. Then sprinkle the grated cheese evenly over the top until everything is well coated. Return the baking dish to the oven, this time without the parchment paper, and bake for another 15-20 minutes, until the cheese is melted and golden brown.