05 Mar Vegetable lasagna with grated lactose-free cheese
In today’s recipe we teach you to prepare a vegetable lasagna. To make it as healthy as possible we will do without adding the béchamel. So we can vary and make another type of lasagna than traditional meat. In addition, this recipe is indicated for lactose intolerant, because in it we will include our grated cheese without lactose. The recipe is very simple. Go for it!
- 1 zucchini
- 1 onion
- 3 garlic cloves
- 200g mushrooms
- 600g spinach
- Lasagna plates
- 200g fried tomato
- 150g natural crushed tomato
- 150g grated cheese without lactose Flor de Burgos
- Salt pepper and oregano
- Olive oil
1.- We start the recipe by poaching the vegetables. For this we cut the onion, garlic, zucchini into small pieces. The mushrooms are rolled. With a jet of oil in a pan over low heat, we cook the vegetable.
2.- While we poach the vegetable put water to cook in a pit with salt and add the spinach. These have to cook a couple of minutes. If you find it more comfortable, you can cook them in batches. If you want spinach to remain green, transfer it to water at room temperature according to the holes in the hole.
3.- In a container we begin to assemble the lasagna. The crushed tomato will be used in the bottom so that the lasagna does not stick. Add a little and start by placing the pasta plates. You can buy them already pre-cooked or cook them in boiling water for a few minutes. On the plates we place a tablespoon of the vegetable mixture and then a few spinach leaves.
Add a tablespoon of the crushed tomato on top and on it a little grated cheese without lactose. We close with a plate of pasta and repeat until completing as many floors as you want. We recommend three.
4.- Once all the lasagna layers have been completed, we put a little grated tomato, a little sprinkled oregano and grated cheese without lactose.
5.- With the preheated oven at 180ºC let it cook for approximately 20 min, until the cheese has melted.