It is bad in the spring to misuse the meat. However, this does not mean you do not enjoy a favorite recipe. You just have to find an appropriate vegan alternative – such as a vegetarian lasagna with spinach, for example.
12 lashes for lasagna
400 g spinach
250 grams of canned peeled tomatoes
3 tablespoons of olive oil
200 g butter
150 g of flour
150 ml of milk
6 tablespoons of grated parmesan
1 tablespoon of a veggie
Cut the tomatoes well from the can, remove the seeds and place them in warm olive oil. Fry them until the liquid evaporates.
Spinach is cleaned, washed and put in boiling salted water. Then remove it, cool it, and chop it finely.
Fry the flour with butter, add milk and cook for about 5 minutes whiles constantly stirring. Add muscat nut, salt and Béchamel sauce is ready.
When the sauce cools down, add the chopped spinach, the spoonful of veggies and the eggs you have previously crushed.
Boil the lasagne bark, but not fully, drain and cool. Take a tray, moisten it with cooking oil and arrange a row of bark. Then put the first of the sauce from the saucepan, then from the beans with spinach and top, repeat a row of peel. Repeat the procedure until the peel ends, and top up parmesan and Béchamel sauce. Bake the heated 180 ° oven for about 40 minutes.