Vegetable lasagna with cheese crust

Ingredients for 4 servings:

• 450 g leaf spinach, frozen
• 1 garlic clove(s)
• 1 onion(s)
• 2 carrots
• 3 bell peppers
• 6 m.-large tomato(s)
• 1 eggplant(s) (approx. 400 g)
• 2 tbsp olive oil
• 2 tsp vegetable broth, granulated
• salt and pepper
• 3 tbsp butter
• 3 tbsp flour
• ½ liter of milk
• nutmeg
• 8 lasagna sheets
• 100 g cheese, grated (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach. Peel the garlic and onions. Peel, trim, and wash the carrots, peppers, tomatoes, and eggplant. Dice everything except 3 tomatoes. Heat the oil and fry the garlic, onions, and diced vegetables until brisket browned. Sauté the spinach. Season everything with stock and pepper. Heat the butter and sauté the flour. Deglaze with milk and 1/4 liter water. Bring to a boil and simmer for about 5 minutes. Season with salt, pepper, and nutmeg. First, spread some of the sauce into a greased baking dish. Alternate layers of pasta, vegetables, and sauce. Slice the remaining tomatoes and arrange them on top of the lasagna. Sprinkle with cheese. Bake in a preheated oven (200°C, 175°C fan/convection oven, gas mark 3) for about 45 minutes until golden brown.