Is the vegetarian lasagna also suitable for people with gluten intolerance?

No, this recipe contains lasagna sheets and is therefore not suitable for people with gluten intolerance. However, gluten-free lasagna sheets are available in most supermarkets that you can use as an alternative.

Can I make the vegetarian lasagna in advance?

Yes, this dish can be made in advance and stored in the refrigerator or freezer. Just reheat the lasagna in the oven before serving.

Vegetarian lasagna with spinach and Swiss chard

Name: Vegetarian lasagna with spinach and Swiss chard
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 Swiss chard; olive oil; 400 g spinach; 200 g mushrooms; 200 g ricotta; 1 bunch of basil; 0.5 bunch of mint; 1 ball of buffalo mozzarella; 250 g lasagna sheets; 200 g parmesan; pepper and salt; The tomato sauce; 2 onions; 4 cloves of garlic; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 sprig of thyme; 1 bay leaf; 1 sprig of rosemary; 1 teaspoon chili flakes; 250 ml vegetable broth; 800 g peeled tomatoes (canned); 1 tablespoon balsamic syrup; pepper and salt

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Enjoy a delicious vegetarian lasagna with spinach and Swiss chard. A vegetarian highlight! Discover Sofie's recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 Swiss chard
olive oil
400 g spinach
200 g mushrooms
200 g ricotta
1 bunch of basil
0.5 bunch of mint
1 ball of buffalo mozzarella
250 g lasagna sheets
200 g parmesan
pepper and salt

The tomato sauce
2 onions
4 cloves of garlic
2 tablespoons olive oil
2 tablespoons tomato paste
1 sprig of thyme
1 bay leaf
1 sprig of rosemary
1 teaspoon chili flakes
250 ml vegetable broth
800 g peeled tomatoes (canned)
1 tablespoon balsamic syrup
pepper and salt

1 Swiss chard
olive oil
400 g spinach
200 g mushrooms
200 g ricotta
1 bunch of basil
0.5 bunch of mint
1 ball of buffalo mozzarella
250 g lasagna sheets
200 g parmesan
pepper and salt

Preparation method

How do you make this?

Make the tomato sauce. Peel the onions and garlic. Finely chop the onions. Heat the olive oil in a pan. Add the onions, press the garlic over it, and let it sauté.

Add the tomato paste, thyme, bay leaf, rosemary, and chili flakes. Let it simmer for a while.

Add the vegetable broth and the peeled tomatoes. Bring to a boil and stir occasionally.

Season with the balsamic syrup, pepper, and salt. Lower the heat and let it simmer for 10 minutes.

Preheat the oven to 200 °C.

Chop the Swiss chard into small pieces. Heat 2 tablespoons of olive oil in a cooking pot and sauté the spinach and Swiss chard. If you are using frozen spinach, let it thaw. Season with pepper and salt.

Quarter the mushrooms. Sauté them in olive oil. Season with pepper and salt.

Mix the ricotta with the Swiss chard and spinach. Season with pepper and salt.

Chop the basil and mint finely. Cut the mozzarella into pieces.

Spoon some tomato sauce into a baking dish.

Cover the bottom with lasagna sheets. Spread the ricotta mixture over it. Spoon the mushrooms into the baking dish and sprinkle the basil, mint, and mozzarella on top. Place lasagna sheets on top. Spoon some tomato sauce over it. Grate the parmesan and sprinkle it on top.

Place the baking dish in the oven for about 25 to 30 minutes until the lasagna is cooked and you have a crispy crust on top.

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