Vegetarian Lasagna with Spinach and Feta - Quick & Easy
Are you looking for a delicious vegetarian lasagna with spinach and feta that comes to the table in no time even on a busy weekday? As a little kitchen cat, I love this hearty dish because it is so wonderfully creamy and aromatic. Instead of using pre-made products, we make everything from scratch: an aromatic tomato sauce, savory leaf spinach, and a golden-brown cheese crust create a true flavor experience. This vegetarian lasagna is healthy, filling, and, thanks to my step-by-step guide, incredibly easy to make yourself. If you love the intense flavor of tangy feta and fresh leaf spinach, you are guaranteed to take this pasta dish into your heart. Grab your apron and let's prepare this soul food together – it's so easy that even I with my paws cannot resist!
Ingredients
Preparation
Finely dice the onion (1) and garlic clove (1) and sauté in a pot with a little olive oil (20 ml) until translucent.
Add the tomato passata (250 ml), bring to a brief boil, and season with salt and pepper to make the base for our lasagna wonderfully savory.
Let the fresh leaf spinach (200 g) wilt briefly in a pan and then squeeze it out well so the lasagna doesn't get too runny – meow, this is important for the consistency!
Crumble the feta (100 g) with a fork.
Now we layer everything in a small baking dish: start with a little tomato sauce, then follow with lasagna sheets (150 g), the prepared leaf spinach (200 g), and some of the feta (100 g).
Repeat the process until all ingredients are used up, finishing with a layer of tomato sauce and the grated cheese (50 g).
Bake the lasagna in a preheated oven at 200 degrees Celsius for about 25 minutes, until the cheese is golden brown and deliciously crispy.
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