Vegetarian Lasagna

Vegetarian Lasagna

It's International Lasagna Day today!!! With your Ankarsrum Mixer and the Lasagna Cutter Attachment you are well on the way to making this delicious Lasagna. This is a vegetarian version but if you like you could add a little beef or chicken.

Ingredients 4-5 portions in form 25 x 25 cm.:

1 yellow onion
2 garlic cloves
2 tbsp olive oil
300 gram spinach leaves
5-6 sun-dried tomatoes
375 grams grated mozzarella
125 gram feta cheese
100 ml cream
100 ml milk
150 gram cheese
15-20 cherry tomatoes
salt, black pepper

Mix the pasta dough and run it in the roller until you are satisfied with the thickness. Recipe for pasta dough find here:

Follow these steps
• Chop the onion and fry it in half of the oil along with pressed garlic and coarsely chopped sun-dried tomatoes.
• Add the spinach and stir the spinach smoothly. Set the frying pan aside.
• Put the oven at 200°C (392°F).
• Grease an oven pan with the remaining oil.
• Chop the mozzarella and feta cheese and mix with the spinach in the frying pan.
• Mix the cream and milk and pour half of the mix in the frying pan, add salt and pepper.
• Grate the cheese. Use the grater accessory to your mincer or the vegetable cutter attachment.
• Place a layer of spinach in the bottom of the oven pan, add tomatoes and then lasagna plates.
• Repeat until you have a layer of pasta at the top.
• Spread the cheese evenly over the pasta and pour over the last of the cream and milk.
• 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 or place another oven sheet above the lasagna.
• When the pasta is soft, the lasagna is ready.
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