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Spring Lasagna

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Spring Lasagna
29/10/2013
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Preparation20 min.
Cooking60 min.
Тotal80 min.
Servings10-12
"A tender and aromatic lasagna with which to mark the coming of spring."

Ingredients

measures

How to cook

Make the sauce by frying the flour for about 1 minute in the butter. Dilute with vegetable broth, stir well, spice to taste and let the sauce boil. Fry the finely chopped garlic until golden brown in very hot olive oil. Add the chopped leeks (or onions) and grated carrot, spice with oregano.

Once softened, withdraw from the heat. Wash the spinach, tear and blanch it. Grease a suitable container with oil or olive oil and add a ladle of sauce to cover the bottom. Place a layer of lasagna sheets, layer of spinach and cottage cheese. Distribute the products evenly and top off with feta cheese.

Put a second layer of sheets, applying slight pressure to spread out the stuffing. Alternate between sheets, spinach, cottage cheese and feta cheese. Add the third layer of sheets, pour the remaining vegetable sauce over. Bake for about 30 minutes in the oven at 392°F (200 °C).

Remove the lasagna and thoroughly cover it with grated cheese. Sprinkle it with oregano, basil and paprika.

Return the lasagna to the oven and bake it until golden. Slice and serve it with a green salad and chilled white wine.

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