Creamy lasagna rolls with spinach
With hummus, mushrooms and spinach instead of minced meat sauce, this version gives you a lasagna that is both creamy and filling – but with a significantly lower carbon footprint.
Ingredients · Servings 4
- 1 pack fresh lasagna sheets (each approx. 250 g)
- Filling
- 1 yellow onion
- 2 cloves garlic
- 150 g mushrooms
- 2 tablespoons cooking oil
- 150 g fresh spinach
- 2 tsp Japanese soy sauce
- 400 g tomato sauce
- 1 burk hummus (approx. 200g)
- salt
- pepper
- Bechamel sauce
- 40g butter
- 4 tablespoons wheat flour
- 5 dl milk (3%)
- salt
- pepper (preferably white pepper)
Method · 40 min
- Set the oven to 225 degrees, top and bottom heat.
- Peel and chop the onion and garlic. Slice the mushrooms.
- Fry the onion, garlic and mushrooms in oil until nicely browned. Add the soy sauce and spinach, let the spinach soften. Season with salt and pepper. Set aside.
- Bechamel sauce
- Melt the butter in a saucepan and whisk in the flour. Add the milk a little at a time while whisking to avoid lumps. Let the sauce boil and thicken. Season with salt and pepper.
- Mix the hummus with the mushroom and spinach puree.
- Spread half of the tomato sauce in the bottom of an ovenproof dish.
- Divide the filling between the lasagna sheets and roll them up. Place the rolls in the pan.
- Pour over the rest of the tomato sauce and finish with the bechamel sauce.
- Bake in the middle of the oven for about 20 minutes, until the surface is nicely browned.
- Serve with a fresh salad.
