Delicious Vegetarian Lasagna with Zucchini and Spinach

Ingredients

• 6 large lasagna sheets
• 2 zucchinis
• 300 grams fresh spinach
• 1 onion
• 2 cloves of garlic
• 400 grams canned diced tomatoes
• 50 grams flour
• 500 ml semi-skimmed milk
• 100 grams grated cheese
• 2 tablespoons olive oil
•  salt and pepper to taste

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Slice the zucchinis into thin slices and finely chop the onion and garlic.
3. 3 Heat the olive oil in a pan and sauté the onion and garlic.
4. 4 Add the zucchini and cook for 5 minutes.
5. 5 Add the spinach gradually and let it wilt. Then add the diced tomatoes and let it simmer for 10 minutes.
6. 6 Meanwhile, make the bechamel sauce: melt the butter in a pan, add the flour and cook for 2 minutes. Then gradually add the milk while stirring until a smooth sauce forms. Add half of the cheese and stir until melted.
7. 7 Layer the lasagna in a baking dish: start with a layer of vegetable mixture, then a layer of bechamel sauce, and then a layer of lasagna sheets. Repeat until all ingredients are used, but make sure to end with a layer of bechamel sauce.
8. 8 Sprinkle the remaining cheese over the lasagna and bake in the oven for 30 minutes or until the cheese is golden brown.
9. 9 Let the lasagna cool for 5 minutes before cutting into it. Enjoy!