European
Sweden - Vegetarian
Vegetarisk Lasagne med Spenat
Chef's Menu Description
Nordic-style vegetarian lasagne layered with garlic-sautéed spinach, grated heritage carrots and zucchini, rich béchamel sauce, and aged Västerbottensost cheese.
Ingredients
- • 12 dried lasagne pasta sheets
- • 400g fresh spinach, wilted with garlic, butter, and nutmeg
- • 2 carrots and 1 zucchini, coarsely grated and sautéed
- • Béchamel: 40g butter, 40g flour, 600ml whole milk, 1/4 tsp nutmeg
- • 150g aged Västerbottensost cheese, grated
- • 1 tsp salt and white pepper
Preparation Steps
1
Phase 1
Wilt spinach with butter, minced garlic, and nutmeg; squeeze out excess liquid. Sauté grated carrots and zucchini until tender.
2
Phase 2
Melt butter, whisk in flour for 1 minute, then gradually whisk in warm milk until smooth. Simmer 5 minutes and stir in half the cheese and seasonings.
3
Phase 3
In a baking dish, layer béchamel sauce, pasta sheets, spinach, and grated vegetables. Repeat for 3 layers, finishing with béchamel.
4
Phase 4
Scatter remaining Västerbottensost on top. Bake at 200°C for 35 minutes until bubbling and golden. Rest 10 minutes before slicing.