A creamy and smooth lasagna with a sting of chili, and crispy of roasted sunflower seeds. Tasty and simple everyday food that the whole family loves. Serve with a delicious salad and bread
Ingredienser
- 1 yellow onion
- 2 cloves garlic
- 1 red chili
- 600 grams of crushed tomatoes
- 1 vegetable broth
- 200 grams of frech spinach
- Fresh lasagne plates
- 2 packages Haloumi cheese
- 2 tablespoons wheat flour
- 5 dl milk
- 2 tablespoons butter
- 2 dl grated cheese
- 2 tablespoons sunflower seeds
- Rapeseed oil
- Salt, black pepper
GÖR SÅ HÄR
Tomato sauce
- Start by chopping the yellow onion, garlic, chili and sauté in a frying pan
- Add the crushed tomatoes and a vegetable bouillon cube and bring to boil.
Béchamel sauce
- Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, add 5 dl milk and bring to the boil while stirring . Season with salt and pepper
Haloumi:
- Slice the Haloumi cheese and fry in a frying pan until the Haloumi gets some color
To assemble
- Spread tomato sauce into the bottom of a baking dish. Top with haloumi , fresh spinach, lasagna plates and béchamel sauce (repeat) .
- Finish by pouring the remaning bechamel sauce , grated cheese.
- Gratinate for about 25 minutes or until the lasagna has a nice color and the pasta is soft. Serving: Top with rosted sunflowersseads
