Name: Vegetable lasagna with spinach and feta cheese
Prep time: 20 min
Cook time: 55 min
Yield: 4 people
Cuisine: Italian
Ingredients: 1 zucchini; 1 eggplant; 2 tablespoons of olive oil; 1 onion; 2 cloves of garlic; 4 sprigs of oregano; 200 grams fresh spinach; 150 ml of cooking cream; 150 ml feta cheese; 50 g grated cheese; 600 ml of vegetable stock; 5 tablespoons of butter; 2 to 3 tablespoons flour or whole wheat flour; 1 packet of lasagna sheets

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Home Recipe overview Vegetable lasagna with spinach and feta cheese

Main courses Vegetarian Italian Recipes Christmas Recipes

Lasagna is super delicious! Many people make lasagna from a packet by default. Too bad, because you can find lots of delicious recipes to make your own lasagna. I came across this delicious vegetable lasagna on Hellofresh. With some minor adjustments, this is a quick, easy and healthy recipe for a delicious lasagna!

Recipe

Vegetable lasagna with spinach and feta cheese

Vegetable lasagna with spinach and feta cheese is a healthy and tasty vegetarian version of the classic lasagna. The lasagna is built with layers of zucchini, eggplant, spinach and feta cheese, combined with a homemade sauce of vegetable broth, cooking cream, onion and garlic. After baking for 25 minutes at 220 degrees, the lasagna turns crispy and golden brown with a melted cheese layer. Perfect for a nutritious and flavorful Italian dinner.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

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

Ingredients

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

How to make vegetarian vegetable lasagna with spinach and feta cheese.

Preheat the oven to 220 degrees. Prepare the broth and cut the zucchini and the eggplant into thin slices.
Divide the slices of zucchini and eggplant on a flat baking sheet. Sprinkle with the olive oil and season with some salt and pepper. Bake them in the oven for about 10 minutes. Then remove them but leave the oven on at 220 degrees for the lasagna.
Chop the onion and squeeze the garlic with a garlic. Heat the butter in a large one wokpan And fry the onion and garlic on medium heat. Then add the flour and fry. Stir it quickly until a sort of lump occurs.
Add about 200 ml of broth and stir with a whisk into a thick bound sauce. Then do this again with around 200 ml of broth. Finally, gently add the rest of the broth while you keep stirring. Leave the sauce calmly on the kook come.
Ris de oregano from the twigs and cut the leaves a little finer. Then add to the sauce together with the spinach and let the spinach shrink. Finally, add the cooking cream and some salt and pepper.
Fat one baking dish In with some butter or olive oil. Pour a layer of sauce into the baking dish. Cover with lasagne sheets and press the sauce well. Then place a portion of the zucchini and eggplant slices. Divide about ⅓ from the feta cheese in kibble over it.
Repeat this 2 more times and end with a layer of sauce. Sprinkle the oven dish with the grated cheese and bake in the oven for 25 minutes until the cheese is nicely colored.

Oven dish

Vegetable lasagna with spinach and feta cheese

Preparation time

Ingredients

How to make vegetarian vegetable lasagna with spinach and feta cheese.

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