Groentelasagne met spinazie en fetakaas

Main courses Vegetarian Italian Recipes Christmas recipes

Lasagna is super tasty! Many people make a ready-made lasagna from a packet. What a shame, because you can find many delicious recipes to make lasagna yourself. I came across this delicious vegetable lasagna on Hellofresh. With a few small adjustments this is a quick, easy and healthy recipe for a delicious lasagna!

x_ckl_recipe_markerVegetable lasagna with spinach and feta Vegetable lasagna with spinach and feta is a healthy and tasty vegetarian take on the classic lasagna. The lasagna is built up with layers of zucchini, eggplant, spinach and feta, combined with a homemade sauce of vegetable broth, cooking cream, onion and garlic. After baking for 25 minutes at 220°C the lasagna becomes crispy and golden with a melted cheese topping. Perfect for a nutritious and flavorful Italian dinner. How to make a vegetarian vegetable lasagna with spinach and feta? Main course Italian 4 servings 20 min 25 min 55 min

Preheat the oven to 220°C. Prepare the broth and slice the zucchini and eggplant into thin rounds.
Arrange the zucchini and eggplant slices on a flat baking sheet. Drizzle with olive oil and season with a little salt and pepper. Roast them for about 10 minutes in the oven. Then take them out but leave the oven on at 220°C for the lasagna.
Finely chop the onion and press the garlic with a garlic press. Heat the butter in a large wok pan and sauté the onion and garlic over medium heat. Add the flour and cook briefly. Stir quickly until it forms a kind of paste.
Pour in about 200 ml of broth and whisk until you have a thick, bound sauce. Do this once more with another 200 ml of broth. Finally, carefully add the rest of the broth while continuing to stir. Let the sauce come to a gentle simmer.
Strip the oregano leaves from the sprigs and roughly chop them. Add the oregano and the spinach to the sauce and let the spinach wilt gently. Finally stir in the cooking cream and season with salt and pepper.
Grease a baking dish with some butter or olive oil. Pour a layer of sauce into the dish. Cover with lasagna sheets and press them firmly into the sauce. Then place some of the zucchini and eggplant slices on top. Scatter about ⅓ of the feta cheese, in crumbles, over them.
Repeat this two more times and finish with a layer of sauce. Sprinkle the casserole with the grated cheese and bake for 25 minutes in the oven until the cheese has turned a nice golden brown.

Main courses Vegetarian Italian Recipes Christmas recipes 1 zucchini 1 eggplant 2 tablespoons olive oil 1 onion 2 cloves garlic 4 sprigs oregano 200 g fresh spinach 150 ml cooking cream 150 ml feta cheese 50 g grated cheese 600 ml vegetable broth 5 tablespoons butter 2 to 3 tablespoons flour or whole wheat flour 1 package lasagna sheets Baking sheet Baking dish Wok pan Whisk Garlic press Knife Cutting board Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters Emile Henry Braadslede Pompoenlasagne foodies-pompoenlasagne-2 Zucchini spaghetti bolognese foodies-courgette-spaghetti-bolognese Greek spanakopita with spinach and feta foodies-griekse-spanakopita-met-spinazie-en-feta-4 Potato gratin with cream and cheese foodies-aardappelgratin-met-room-en-kaas

Recipe

Vegetable lasagna with spinach and feta

Vegetable lasagna with spinach and feta is a healthy and tasty vegetarian take on the classic lasagna. The lasagna is built up with layers of zucchini, eggplant, spinach and feta, combined with a homemade sauce of vegetable broth, cooking cream, onion and garlic. After baking for 25 minutes at 220°C the lasagna becomes crispy and golden with a melted cheese topping. Perfect for a nutritious and flavorful Italian dinner.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	25 min
Total	55 min

Equipment

Baking sheet
Baking dish
Wok pan
Whisk
Garlic press
Knife
Cutting board

Ingredients

1 zucchini
1 eggplant
2 tablespoons olive oil
1 onion
2 cloves garlic
4 sprigs oregano
200 g fresh spinach
150 ml cooking cream
150 ml feta cheese
50 g grated cheese
600 ml vegetable broth
5 tablespoons butter
2 to 3 tablespoons flour or whole wheat flour
1 package lasagna sheets

How to make a vegetarian vegetable lasagna with spinach and feta?

Preheat the oven to 220°C. Prepare the broth and slice the zucchini and eggplant into thin rounds.
Arrange the zucchini and eggplant slices on a flat baking sheet. Drizzle with olive oil and season with a little salt and pepper. Roast them for about 10 minutes in the oven. Then take them out but leave the oven on at 220°C for the lasagna.
Finely chop the onion and press the garlic with a garlic press. Heat the butter in a large wok pan and sauté the onion and garlic over medium heat. Add the flour and cook briefly. Stir quickly until it forms a kind of paste.
Pour in about 200 ml of broth and whisk until you have a thick, bound sauce. Do this once more with another 200 ml of broth. Finally, carefully add the rest of the broth while continuing to stir. Let the sauce come to a gentle simmer.
Strip the oregano leaves from the sprigs and roughly chop them. Add the oregano and the spinach to the sauce and let the spinach wilt gently. Finally stir in the cooking cream and season with salt and pepper.
Grease a baking dish with some butter or olive oil. Pour a layer of sauce into the dish. Cover with lasagna sheets and press them firmly into the sauce. Then place some of the zucchini and eggplant slices on top. Scatter about ⅓ of the feta cheese, in crumbles, over them.
Repeat this two more times and finish with a layer of sauce. Sprinkle the casserole with the grated cheese and bake for 25 minutes in the oven until the cheese has turned a nice golden brown.

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This vegetable lasagna with spinach and feta is a delicious vegetarian dish that's perfect for a weeknight or a cozy dinner. The combination of grilled zucchini and eggplant with the creamy béchamel-style sauce and the salty feta makes this dish irresistible.

Serve the lasagna straight from the baking dish and pair it with a fresh green salad. Leftovers are just as tasty the next day after reheating in the oven or microwave.

Related products

Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters

In stock

€135,90

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