Tomato and spinach lasagna

Ingredients for 4 servings:

• 500 g leaf spinach, frozen
• 2 garlic cloves
• 2 tbsp olive oil
• 6 tbsp pine nuts
• 750 g tomatoes
• 200g Gorgonzola
• 40 g butter
• 30 g flour
• 250 ml vegetable stock
• 250 ml cream or coconut milk
• Lasagna sheet(s) as required
• 100 g Gouda, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Not only popular with vegetarians!

Cook the thawed spinach with the garlic, which has been sautéed in olive oil, for about 5 minutes. Season with salt and pepper, and mix with 4 tablespoons of the pine nuts. Wash and slice the tomatoes. Dice the Gorgonzola. For the sauce, melt the butter, stir in the flour, and sauté briefly. Pour in the broth and cream and cook the béchamel sauce for about 5 minutes, stirring continuously. Season with salt and pepper. In the greased baking dish, alternate layers of tomatoes, spinach, cheese, béchamel sauce, and lasagna noodles until all the pasta is used up, finishing with the sauce. Sprinkle the Gouda and remaining pine nuts on top and bake the lasagna in a preheated oven at 200°C (400°F) for 35 to 40 minutes.