Pestonudeln mit Spinat

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Zutaten

4 Portionen

6-8
300 g
2
190 g
100 g Lasagna sheets (whole wheat)
Grünkohl
Lauch
Artichoke (canned)
Walnuts 500 ml
2 EL
1 TL
50 g
50 g
2 cloves (Plant-based) milk
Flour
Muskatnuss (gemahlen)
Butter or margarine
Parmesan
Knoblauch

Tips für ein Abendessen mit Gästen! 🎉

Use blue cheese instead of parmesan if you like it

Vorbereitung

5 min

1. Knoblauch fein hacken
2. Cut artichokes into wedges
3. Lauch in Ringe schneiden
4. Remove stems & chop kale finely
5. Walnüsse hacken
6. Grate parmesan
7. Backofen auf 180°C vorheizen

Kochen

30 min

Sauté leeks, kale and garlic

medium heat ~8 min

In the meantime, melt butter

low heat ~2 min

Add flour

stir to start making a roux ~1 min

Slowly add the milk and nutmeg

keep stirring while you add it, as it starts to boil it will thicken ~2 min

Add half of the cheese

stir until it thickens further, season with salt and pepper to taste ~2 min

Assemble the lasagna in an oven form

Layer a little sauce, lasagna sheets, a layer of sauce, vegetables, walnuts and artichoke. On top more lasagna sheets, sauce, vegetables, etc. top the final layer with the rest of the cheese ~5 min

Im vorgeheizten Backofen backen

~30 min auf 180°C