Vegetarian lasagna with zucchini and spinach

Step 1

Preheat the oven to 220 degrees and prepare the stock. Cut the zucchini into slices up to 1/2 cm thick.

Step 2

In a bowl, mix the zucchini with 1 tbsp olive oil per person, pepper and salt. Spread the zucchini on a baking tray lined with baking paper and bake in the oven for 10 minutes. Meanwhile, finely chop the onion and crush or finely chop the garlic.

Step 3

Melt 1/2 tbsp butter per person in a wok or frying pan and fry the onion and garlic for 2 minutes over medium heat. Add the flour and stir dry with a whisk. Add ⅓ of the stock and stir with a whisk until the stock is absorbed. Repeat this operation 2 times with the remaining stock, stir until the sauce is smooth, bring to the boil and allow to thicken for another 1 - 2 minutes. Season with pepper.

Step 4

Add the oregano and spinach to the sauce and let it wilt while stirring. Finally add the cooking cream, ⅓ part of the Italian cheese, pepper and salt. Cook for another 2 - 3 minutes. Grease the baking dish with butter or olive oil. Cut the lasagna sheets to the size of your oven dish.

Step 5

Pour a layer of sauce into the baking dish. Cover with lasagna sheets and press well. Then place a few slices of zucchini on the lasagne sheets and cover them again with a layer of sauce. Repeat until all ingredients are used, but keep some sauce for the top. You don't need a lot of sauce per layer because the lasagna sheets are fresh.

Step 6

Cover the lasagna with a layer of sauce and sprinkle with the remaining Italian cheese. Bake the lasagna in the preheated oven for 25 - 35 minutes. Divide the lasagna among the plates.