Lactose free Vegetarian Soy free Vegan
cooking time

30 min

difficulty 1
cooking time

30 min

difficulty 1
Lactose free Vegetarian Soy free Vegan

Spinach Lasagna with Sauce Bechamel, grilled zucchini and lots of herbs

Spinach Lasagna with Sauce Bechamel, grilled zucchini and lots of herbs

Step 1

Preheat the oven to 200° top and bottom heat.

Step 2

Grill the zucchini ribbons briefly in a hot grill pan with olive oil. They should not be fully cooked.

Step 3

Meanwhile, fry the onion in a large pan until translucent and also fry the garlic for a while.

Step 4

Add the spinach, season with salt, pepper, thyme, herbs de Provence and nutmeg. Put a lid on the pan and let the spinach wilt. Add a small splash of water if necessary.

Step 5

Add the Pa’lais Sauce Bechamel and mix well. Season with herbal salt.

Step 6

Keep a few basil leaves aside for the finishing touch. Chop the rest (including stalks) coarsely and mix with the béchamel sauce.

Step 7

Cover the bottom of a baking dish with a thin layer of bechamel. Spread lasagne sheets over it, followed by zucchini ribbons and then a second, thicker, layer of bechamel.

Step 8

Layer until the dish is full and finish with a layer of bechamel.

Step 9

Finally, sprinkle the vegan cheese on top and place in the oven.

Step 10

Bake for 45 minutes or until the lasagna sheets are tender and the crust is golden brown and crispy.

Step 11

Garnish with fresh basil and serve with a fresh salad.

Tip 1

Also delicious with baked leek instead of spinach.

Tip 2

Add extra flavor with fresh oregano and parsley.

Pa'lais star

Pa’lais Sauce Bechamel

Ingredients

1 large or 2 small courgettes, cut into 4 mm thick ribbonsr

2 yellow onions, chopped

2 garlic cloves, pressed

400 grams spinach, rinsed

1 tsp thyme

1 tsp Provencal herbs

Pinch of nutmeg

1 jar of Pa’lais Sauce Bechamel

Herb salt or vegetable stock

1 plant basil

8 to 10 lasagna sheets

Two handfuls of grated vegan cheese

Olive oil, black pepper and salt

Serve with arugula, tomato and red onion

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