Vegan | Vegetarian

100 g Whole-grain lasagna

Filling:

125 g spinach (frozen)

200 g Ricotta cheese (30% fat in dry matter)

2 tsp. thyme

2 tsp. marjoram

2 Tbsp. chopped walnuts

1 clove of garlic

50 g grated Parmesan

1/4 tsp. iodized salt

1/4 tsp. black pepper, ground

1 pinch of nutmeg

½ head of broccoli

8 cherry tomatoes

Sauce:

500 ml low-fat milk (1.5%)

20 g Whole-grain flour

1/4 tsp. iodized salt

1/4 tsp. black pepper, ground

1 pinch of nutmeg

2 Tbsp. coarsely grated Emmental or Gruyère cheese for browning

Place the lasagna sheets in a bowl of cold water.

Preheat the oven to 190°C

Defrost the spinach, chop coarsely, and mix with the Ricotta, herbs, and nuts. Peel garlic and put through garlic press. Stir in the Parmesan cheese and season to taste with iodized salt, pepper, and nutmeg.

Clean and wash broccoli and cut into florets. Blanch in boiling water and drain. Wash and halve the tomatoes.

For the sauce, heat the milk, stir in the whole-grain flour with a whisk and cook over medium heat for approximately 5 minutes. Pour some sauce into a small baking dish, then add one layer of drained lasagna sheets and cover with the ricotta-spinach-mixture. Add sauce again and layer with lasagna. Continue layering in this order. Lastly, top with broccoli and tomato halves, add sauce, and sprinkle with Gruyere cheese. Bake in the oven for approximately 20-25 minutes.

Extra tip*

One to two tablespoons of pine nuts are a good complement to this lasagna dish.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 693 kcal | Protein 47.7 g | Carbohydrates 59.2 g | Fibre 13.7 g | Fat 28.7 g