Spinach-Cauliflower-Lasagne

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4.1 8
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 1 Organic Lemon
  • 400 g Ricotta
  • 100 ml Milk
  • 150 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly grated nutmeg
  • 1 (approx. 1 kg) Head Cauliflower
  • 300 g Tomatoes
  • 3 Onions
  • 2 Garlic cloves
  • 1/2 Pot of oregano
  • 400 g young leaf spinach
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 20 Lasagne sheets
  • 150 g Gouda cheese
  • 125 g Mozzarella cheese
  • 7-10 Tbsp Oil

Directions

  1. 1

    For the sauce, wash the lemon hot, grate dry, grate the peel thinly. Finely puree the ricotta, milk and cream. Season to taste with salt, nutmeg and lemon peel.

  2. 2

    Clean, wash and grate the cauliflower on a coarse grater until it reaches the stalk. Wash, clean and dice all but one tomato. Peel and finely dice the onions and garlic. Wash oregano, shake dry.

  3. 3

    Strip leaves from the stems except for a little bit for garnishing and chop them coarsely. Sort the spinach, wash and shake dry.

  4. 4

    Heat 3 tablespoons of oil in a frying pan. Sauté the cauliflower and half of the onions for about 5 minutes. Add tomato pieces. Season with oregano, except for a little bit for sprinkling, salt and pepper.

  5. 5

    Heat 2 tablespoons of oil and sauté the remaining onions and garlic until translucent. Add the spinach and let it collapse briefly in a closed pot. Season to taste with salt and nutmeg.

  6. 6

    Oil an ovenproof dish (approx. 30 x 20 x 5 cm). Spread some sauce thinly on the bottom of the dish. Place 4 lasagne plates on top. Spread about 1/4 cauliflower and spinach on top. Put some sauce on top again and cover with 4 lasagne plates.

  7. 7

    Repeat the process with 3 more layers of pasta. Spread the remaining sauce on the last pasta layer.

  8. 8

    Grate the gouda and cut the mozzarella into slices. Cut the rest of the tomato into slices. Spread tomato slices and cheese on the lasagne. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  9. 9

    manufacturer) bake for about 45 minutes until golden brown. Arrange the lasagne, sprinkle with oregano and garnish.

Nutrition Facts

KCAL
680 kcal
CARBS
46 g
FATS
39 g
PROTEINS
31 g