Healthy lasagna with spinach

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This healthy(er) and light version of the well-known lasagna does not contain a béchamel sauce but a light sauce with Huttenkase and extra vegetables. So light and nutritious.



Chop the onion and garlic. Cut the mushrooms into slices.
Fry the onion and garlic in a pan with a little bit of oil or butter. Add the mushrooms.
Cut the bell pepper into small cubes and fry too. Then add the diced tomatoes and season with salt, pepper and Italian herbs. Also add some chopped fresh basil.
Let this mixture simmer for about 20 minutes. Stir occasionally.
Preheat the oven to 180 degrees.
In another large pan, fry the spinach a little at a time until it has wilted. Drain the spinach well in a colander and then place in a bowl. Stir in the Hüttenkäse and season the mixture well with salt and pepper.
Grease the baking dish.
Spread a little bit of the tomato sauce over the bottom. Place 3 lasagna sheets on this. Divide half of the spinach mixture here. Cover with lasagna sheets. Divide about half of the tomato sauce over this. Cover with lasagna sheets. The rest of the spinach goes over this. Cover again with lasagna sheets and finally the tomato sauce.
Sprinkle with a little cheese and put the healthy(er) lasagna in the oven for about 45 minutes.
healthy lasagna

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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