Spinach, zucchini, and Gorgonzola lasagna with tomato sauce

Ingredients for 4 servings:

• 2 large zucchini
• 1 kg spinach (baby spinach), fresh
• 300g Gorgonzola
• 150 ml milk
• 1 pack of lasagna sheets
• 4 onions
• 2 cans of tomatoes, peeled
• olive oil
• 150g Gouda
• salt and pepper
• 1 garlic clove(s), n. B.
• 1 tbsp honey or sugar

Instructions

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

simple and vegetarian

Finely chop the onions. Grate the Gouda cheese. Wash and dice the zucchini. Preheat oven to 200°C (top/bottom heat). Clean the spinach. For the Gorgonzola sauce, place the Gorgonzola in a small saucepan with the milk and melt over low heat. Season with salt and pepper. For the lasagna filling, heat a little olive oil in a large saucepan and sauté half of the onions until translucent, adding chopped garlic if desired. Then add the zucchini cubes and sauté until soft but still slightly firm to the bite. Then gradually add the spinach leaves and sauté. Season with salt and pepper. Line the bottom of a large baking dish with lasagna sheets and cover them with the spinach and zucchini filling. Then stack the next layer of lasagna sheets and continue the process with as many layers as you like. The layering should end with a filling layer. Then spread the Gorgonzola sauce evenly over the filling and then distribute the grated Gouda evenly. Place the lasagna in the oven for a good 30 minutes. If necessary, leave the lasagna in the oven until the cheese is browned. For the tomato sauce, sauté the other half of the chopped onions in a pan with a little oil until translucent, then add the canned tomatoes. Let the sauce simmer for a good 15 minutes, season with salt and pepper, and add the tablespoon of honey or sugar. Add herbs or fresh basil, if desired. Remove the lasagna from the oven and cut into the desired pieces. Spread the tomato sauce next to the piece on the plate.