Here is the vegetarian lasagna spinach recipe, ingredients for 4 people:

• 1 kg fresh spinach or spinach 500 gr TC
• 24 pieces lasagna noodles (for example from whole grains)
• 1 piece onion
• 2 pcs bay leaves
• 20 g butter
• 2 tablespoons flour
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg
• 3 pieces of garlic
• 300 ml milk
• 100 ml white wine

Preparation

Wash spinach in 2.5 liters of salted water and blanch with cold water to cool down afterwards. To prepare the béchamel sauce: Chop the onion and the garlic, cut into small dice pieces and fry in butter glaze. Add 2 tablespoons flour to it and stir until it becomes sticky roux. Now fill with milk. The spices (salt, pepper, bay leaves, nutmeg), and possibly the white surrender. Boil about 10 minutes, and stirring constantly

Next, of the béchamel sauce with the spinach mix in previously and form a bold refractory to stack up as follows:
1) laying out the form with lasagna sheets, 2) A layer of spinach Béchamel mixture, 3) again lasagna noodles, 4) another layer of spinach and béchamel, 5) lasagna noodles, 6) Spinach and Béchamel, 7) lasagna noodles, The remaining béchamel sauce (1 / 3) distributed widely, 9) If desired, sprinkle with grated Edam cheese. Now ask for about 15-20 minutes in the preheated oven at 120 degrees.

And serve. Finish is the Vegetarian lasagna Spinach.

Here is the vegetarian Lasagna Quattro Formaggi recipe ingredients:

250 g Lasagna plate, without pre-cooking

1 small Zucchini

125 g Mushrooms, fresh white

3 m-wide Tomato

400 g Ricotta

4 EL Milk

200 g Gorgonzola dolce

2 Balls Mozzarella

125 g Cheese (Grana Padano cheese), grated

Pepper, black ground pepper

Salt

Preparation

The ricotta and milk mix thoroughly, season to taste with salt and more pepper.
Wash tomatoes and zucchini. The tomato divides horizontally with a sharp knife into thin slices. Cut the zucchini with a potato peeler lengthwise into long, thin slices (this goes with the bread machine, but be careful with your fingers!). Clean the mushrooms and divide them into thin slices. The Grana Padano rub, cut the gorgonzola and the mozzarella into flat pieces or slices.

Preheat oven to 180 ° C. Top and bottom heating.

Now, the layers of ingredients in a casserole dish as follows:
On the ground things happen ricotta, lasagna sheets out / then ricotta, zucchini and gorgonzola cheese, lasagna sheets / re ricotta, mushrooms, half the Grana Padano cheese, lasagna sheets / ricotta cheese, tomato, mozzarella / Finally lasagna sheets, ricotta cheese and Grana Padano cheese again. It is important that the top pasta plates are well covered with cheese.
The lasagna bake 30 minutes until they brown looks nice.
A glass of white wine matches.

Note: The quantity is sufficient for about 26 cm long, 16 cm wide and 6 cm high casserole dish. Accordingly increase for larger forms of the crowd.

Vegetarian lasagna Quattro Formaggi ready to serve.