Ingredients

1 large yellow onion
2 large garlic
2 tbsp olive oil
2 cups spinach
6 large sundried tomatoes
1 cup fresh mozzarella, chopped
0.5 cup feta
100 ml cream (about 1/2 cup)
100 ml milk (about 1/2 cup)
0.75 cup Parmesan cheese
15 large cherry tomatoes
salt and pepper

Vegetarian lasagna

This vegetarian lasagna layers tender spinach, sun-dried tomatoes, and cherry tomatoes with creamy mozzarella, feta, and Parmesan for a rich, flavorful twist on a classic comfort dish.

Food

4 - 5 portions

Follow these steps

Make the pasta dough in your Assistent. Attach the Pasta Roller to the Assistent and run your dough through the roller to your desired thickness.
Chop the onion and cook in half of the oil. Add pressed garlic and coarsely chopped sun-dried tomatoes.
Add the spinach and stir until spinach has cooked. Set the frying pan aside.
Preheat oven to 200 °C (400 °F).
Grease the casserole or lasagna pan with the remaining oil.
Chop the mozzarella and feta cheese and combine with the spinach mixture in the frying pan.
Assemble your Assistent with the Whisk Bowl and Balloon Whisks.
Whip the cream and milk. Place half in with the cheese and spinach mixture. Season with salt and pepper and grate the cheese.
Place a layer of spinach mixture in the bottom of the pan, add tomatoes, and then the lasagna sheets.
Repeat until you have a layer of pasta at the top.
Spread cheese evenly over the pasta and pour the remaining cream and milk over the top.
Bake in the middle of the oven, 15-40 minutes depending on the thickness of the lasagna plates
If necessary, move down one step if the surface becomes too dark.
When the pasta is soft, the lasagna is ready.