Vegetable lasagna
Lasagna stuffed with mushrooms, vegetables and spinach, flavored with aromatic herbs and béchamel sauce
Ingredients
| egg lasagna sheets 8 pcs |
| fat-free cottage cheese 200 g |
| carrots 150 g |
| sweet pepper 200 g |
| leeks (white part) 80 g |
| onions 120 g |
| mushrooms 200 g |
| garlic 3 cloves |
| spinach 200 g |
| béchamel sauce 0,5 l |
| mozzarella cheese 200 g |
| olive oil 30 ml |
| TO TASTE: |
| salt |
| black pepper |
| Italian herbs |
Instructions
Step 1
Finely dice the carrots and sweet peppers and fry in oil.
Step 2
Add the chopped leeks, onions, mushrooms and garlic. Fry for 5 minutes.
Step 3
Put in the spinach, season everything with salt and spices. Cook until the spinach has reduced in volume by half.
Step 4
Add the cottage cheese and stir.
Step 5
Cook the lasagne sheets lightly in salted water.
Step 6
Place a quarter of the filling on the bottom of the ceramic dish, cover with two lasagne sheets, then pour a quarter of the sauce over it and sprinkle with a quarter of the grated cheese.
Step 7
Continue in the same order for three more layers.
Step 8
Bake the lasagna at 180 degrees for 20-25 minutes. Enjoy.
