Spinach and vegetable lasagna

Ingredients for 6 servings:

• 500 g lasagna sheet(s)
• 1 kg leaf spinach, frozen
• 1 onion(s)
• 1 zucchini
• 2 carrots
• 2 garlic cloves
• 2 cans of tomatoes
• 2 tbsp honey
• 1 tbsp herbs de Provence
• e.g. salt and pepper
• 50 g butter
• 50 g flour
• 125 ml milk
• 250 ml cream
• 1 tsp, leveled nutmeg
• n. B. cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Thaw the spinach leaves in a pan. For the tomato sauce, dice the onions and sauté them in a large pan with a little oil. Dice the zucchini and carrots and fry them for a few minutes. Eggplant and/or bell peppers also go well with the sauce. Finely chop (or press) the garlic and fry for a minute. Then add the 2 cans of tomatoes, the herbs de Provence, the honey, and salt and pepper to taste. Simmer for about 10 minutes. For the béchamel sauce, melt the butter in a pan, sweat the flour in it, and simmer gently with the milk and cream for about 10 minutes. Season with nutmeg, salt, and pepper. Heat the spinach in a pan and season with a clove of garlic, 2-3 tablespoons of the béchamel sauce, and a little salt and pepper. Take a large casserole dish and start with a layer of tomato sauce. Then place the first layer of lasagna sheets on top, add the first half of the spinach, then more lasagna sheets, and so on. Now add the béchamel sauce to the last layer of lasagna sheets, followed by the grated cheese. Bake the lasagna at 180°C (top/bottom heat) for 30 minutes. Per serving, approximately 540 kcal.