Vegan Dumplings in Sesame Miso Soup

von Kimberly | Mai 6, 2024 | 60 TO 120 MINUTES, ALL YEAR, ASIAN, CARROTS, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, SESAME, SOUPS, UMAMI, VEGAN, VEGETABLES

Vegan Dumplings in Sesame Miso Soup

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May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!



90 MINUTES



INTERMEDIATE



VEGAN



ASIAN



560 PER PORTION



COMFORT FOOD
UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

32 store-bought or homemade dumpling wrapper

FILLING

200g mushrooms (7 oz)
200g napa cabbage (7 oz)
3 spring onions
1 carrot
1/2 tsp ginger
3 garlic cloves, grated
1 tbsp cilantro
1 tbsp clarified butter
1 tbsp soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper

SESAME MISO SOUP

800ml water (3.5 cups)
6 tbsp tahini
4 tbsp white miso paste
2 tbsp crispy chili oil
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp ginger, grated
2 tsp sugar
2 garlic cloves, grated

TOPPINGS

cilantro
crispy chili oil
sesame seeds

}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
vegetable peeler
salad spinner
large frying pan
two medium-sized pots
large plate

Prepare dumpling wrappers or defrost store-bought ones.
Peel and finely chop or grate the ginger. Set aside.
Peel and finely chop or press the garlic cloves. Set aside.
Clean the mushrooms and dice them into small pieces. Set aside.
Chop the napa cabbage into small pieces and wash it. Set aside.
Peel and finely dice the carrots. Set aside.
Pluck the cilantro leaves from the stems and finely chop them. Set aside.
Separate the green and white parts of the green onions and slice both into fine rings. Set aside.

}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

NOTE: The calorie information may vary depending on the product used, country and region.

Easy Homemade Dumpling Wrapper

von Kimberly | Apr. 19, 2024 | ASIAN, COMFORT FOOD, INTERMEDIATE, OVER 120 MINUTES, VEGAN

Easy Homemade Dumpling Wrapper

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April 19, 2024 by Kimberly

Create your own dumpling wrappers at home! Simple, fun, and perfect for holding all your delicious fillings—get ready for a truly customized dining experience!



2 HOURS
20 MINUTES



INTERMEDIATE



VEGAN



ASIAN



24 PER WRAPPER



COMFORT FOOD



EVERYDAY



DOUGH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of homemade dumpling wrappers, your first step to authentic, scrumptious dumplings. Crafting these wrappers at home is not only simple, but it also allows you to infuse a personal touch into every bite, making each dumpling truly your own.

How to serve:
Fill these pliable wrappers with anything from seasoned pork to mixed vegetables, seal, and then steam, boil, or fry. Serve them hot with a side of soy sauce, vinegar, or a spicy dipping sauce for a perfect snack or meal. They’re a fantastic addition to any gathering, allowing guests to discover the joys of fresh, homemade dumplings.

How to store:
Store your dumpling wrappers by layering them with parchment paper and keeping them in an airtight container. They’ll stay fresh in the refrigerator for up to one day or can be frozen for extended use.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 58-64 WRAPPER

WRAPPER

400g all-purpose flour (3 cups + 1 tbsp)
1 tsp salt
220ml very hot water (1 cup)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl
plastic wrap
two medium-sized Tupperware containers with lids
small rolling pin
parchment paper
two chopsticks
dough cutter (or the dull side of a knife)
round dough cutter, about 11 cm in diameter (4” to 4.5”)

Cut the parchment paper into 58-64 squares, each with sides measuring 12 cm (5″)

}

ACTIVE: 75 min

PASSIVE: 60 min

COOKING

1. In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.

2. Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.

3. Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.

4. Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.

5. To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.

6. Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.

7. Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.

8. It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10g (1/3 oz).

9. You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.

NOTE: The calorie information may vary depending on the product used, country and region.

German Bacon Pancake

von Kimberly | Apr. 15, 2024 | ALL YEAR, COMFORT FOOD, CRISPY, DINNER, EASY, EVERYDAY, FLUFFY, GERMAN, OMNIVORE, SALTY, UP TO 30 MINUTES

German Bacon Pancake

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April 15, 2024 by Kimberly

Experience a German classic! A perfect blend of crispy bacon and fluffy pancake, it’s the dinner you’ve been dreaming of.



30 MINUTES



EASY



OMNIVORE



GERMAN



512 PER PANCAKE



CRISPY
FLUFFY
COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This savory twist on the classic pancake combines the crispiness of bacon with the soft, fluffy texture of pancakes to create a dinner that’s both satisfying and unique. It’s a traditional German dish that has stood the test of time, offering a perfect balance of flavors that will have everyone asking for seconds.

How to serve:
Serve these mouth-watering pancake fresh off the griddle, topped with some micro greens and chives. This dish is perfect for a lazy weeknight dinner or a brunch gathering with friends and family. Pair with a white wine or a side side salad to round out the meal and turn it into a feast fit for any appetite.

How to store:
Store your Bacon Pancake in the refrigerator, tightly covered, for up to one day. Reheat in the oven or on the stovetop to bring back that fresh-from-the-griddle warmth and crispiness.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PANCAKES

Batter

125g all-purpose flour (1 cup)
125ml whole-fat milk (1/2 cup)
2 eggs
1/2 tsp salt

FRYING

70g bacon (2.5 oz)
2 tsp clarified butter

TOPPINGS

chives
cress
majoram
black pepper

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
whisk
large frying pan
spatula

Cut the bacon strips in half or thirds – depending on your preference.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.

2. Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.

3. Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.

4. Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.

NOTE: The calorie information may vary depending on the product used, country and region.

Cilantro Lime Beef Quesadillas

von Kimberly | Apr. 10, 2024 | ALL YEAR, BEEF, BREAD, CHEESE, COMFORT FOOD, DINNER, EASY, EVERYDAY, MEAT, MEXICAN, OMNIVORE, UP TO 30 MINUTES

Cilantro Lime Beef Quesadillas

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April 10, 2024 by Kimberly

Indulge in the zesty flair of Cilantro Lime Beef Quesadillas! A mouthwatering fusion of juicy beef, tangy lime, and fresh cilantro, wrapped in a crispy tortilla.



30 MINUTES



EASY



OMNIVORE



MEXICAN



811 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delectable world of Cilantro Lime Beef Quesadillas, your next go-to recipe for a quick, flavorful meal that’s sure to delight your taste buds. Combining juicy beef, vibrant lime, and fresh cilantro, these quesadillas offer a tantalizing taste of Mexican cuisine right in your kitchen. Perfect for those busy weeknights or when you’re craving something deliciously different.

How to serve:
When it comes to serving, Cilantro Lime Beef Quesadillas shine brightest with a side of creamy guacamole, tangy salsa, and a dollop of sour cream. Whether you’re gathering around the table for a family dinner or entertaining friends, these quesadillas are a versatile dish that pairs wonderfully with a chilled margarita or a refreshing limeade. The fusion of flavors and textures makes every bite a delightful experience.

How to store:
To store, let your quesadillas cool down before wrapping them tightly in aluminum foil. They’ll keep nicely in the refrigerator for up to two days. Reheat in a skillet or oven to retain that irresistible crunch. Enjoy the ease of having a delicious meal just minutes away, any day of the week.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS (6 QUESADILLAS)

FILLING

400g lean minced beef (14 oz)
1 tbsp olive oil
1 tsp chili flakes
1/2 tsp oregano
1/2 cumin
1/2 garlic powder
1/2 onion powder
1/2 tsp salt
1/2 cayenne pepper
1/2 ground black pepper
1 tbsp tomato paste
250ml beef stock (1 cup)
125g shredded mozzarella (1 heaped cup)
125g shredded cheddar (1 heaped cup)

TORTILLAS

6 medium-sized tortillas
3 tsp olive oil

TOPPINGS

2 limes
cilantro
200g creme fraiche (7 oz)
200g salsa (7 oz)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan

Wash the cilantro, pluck the leaves from the stems, and roughly chop them.
Wash the limes and cut them into quarters.
Mix the grated mozzarella and grated cheddar in a bowl.

}

ACTIVE: 25 min

PASSIVE: –

COOKING

1. Heat a large pan over medium heat and add 1 tbsp olive oil. Put the ground beef into the pan and season it with 1 teaspoon of chili powder, and ½ teaspoon each of oregano, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook the meat until it forms a dark crust at the bottom of the pan. Then add 1 heaping tablespoon of tomato paste to the meat, mix everything together, and let it cook for 1-2 minutes. Pour beef broth into the pan to deglaze it, scrape off the crust from the bottom, and let everything simmer for about 10 minutes until the broth forms a creamy sauce around the meat.

2. Meanwhile, lay out 6 tortilla wraps side by side and spread half of the cheese on one half of each tortilla, leaving the other half free.

3. Spread the meat directly from the pan onto the cheese on each tortilla. Wipe the pan clean and place it back on the stove.

4. Now, spread the second half of the cheese on top of the meat and use a spoon to distribute the filling to the edge of half of each tortilla. Fold the empty half of the tortilla over the filled half. Press down firmly.

5. Cook two of the filled quesadillas side by side in the pan with 1 teaspoon of olive oil on both sides over medium heat until the tortilla becomes crispy golden brown and the cheese inside is melted. Remove from the pan and cut in half.

6. Place three pieces of the quesadillas on each plate, along with two lime wedges, and sprinkle with cilantro. Serve with your favorite salsa and sour cream for dipping.

NOTE: The calorie information may vary depending on the product used, country and region.

Roasted Parmesan Carrots

von Kimberly | März 29, 2024 | 30 TO 60 MINUTES, CARROTS, CHEESY, COMFORT FOOD, EASTER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, SPRING, SUMMER, VEGETARIAN

Roasted Parmesan Carrots

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March 29, 2024 by Kimberly

Get ready for Roasted Parmesan Carrots: a game-changer in the kitchen! These cheesy, golden beauties will steal the show at any meal, guaranteed to delight.



40 MINUTES



EASY



VEGETARIAN



INT.



228 PER PORTION



COMFORT FOODEVERYDAY



LUNCH



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of flavors with this roasted Parmesan carrots! A simple yet sophisticated dish that combines the natural sweetness of carrots with the rich, savory taste of Parmesan cheese. It’s a side dish that promises to elevate any meal, from your weeknight dinners to special holiday feasts. Quick to prepare and packed with flavor, these carrots are a surefire way to impress your guests and family alike.

How to serve:
Serve these golden, cheese-crisped carrots straight from the oven to capture their best texture and warmth. They pair beautifully with grilled meats, roasted chicken, or as a vibrant addition to your vegetarian feast. For an extra touch, sprinkle fresh herbs like parsley or dill over the top before serving.

How to store:
Leftover roasted Parmesan carrots can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet over medium heat to revive their crispy exterior and warm center.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE

CARROTS

500g mixed carrots (1 lbs)
1-2 tbsp olive oil
1 tsp garlic powder
40g parmesan (1/2 cup)
salt & pepper to taste
parsley

DIP

150g creme fraiche (5 oz)
2 garlic cloves
salt & pepper to taste

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

peeler
sharp knife
cutting board
oven
small bowl
grater

Preheat the oven to 220°C (430°F)
Grate the Parmesan cheese into coarse shavings. Set aside.
Line a baking sheet with parchment paper.

}

ACTIVE: 10 min

PASSIVE: 25 min

COOKING

1. Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.

2. Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.

3. In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.

4. The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.

NOTE: The calorie information may vary depending on the product used, country and region.

Green Vegetable Lasagna

von Kimberly | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, EASY, INTERNATIONAL, VEGETARIAN

Green Vegetable Lasagna

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March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.



110 MINUTES



EASY



VEGETARIAN



INT.



691 PER PORTION



COMFORT FOODEVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

How to serve:
Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

How to store:
Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 PORTIONS

LASAGNA

1 liter Béchamel sauce
(but use 70g butter (2.5 oz), 70g flour (2.5 oz) & 1 liter (4 cups) milk)
20 lasagna sheets
100g parmesan, grated (1 cup)
50g cheddar cheese, grated (1/2 cup)

VEGETABLES

1 brokkoli (230g / 8 oz)
200g baby spinach (7 oz)
2 leeks (250g / 8 oz)
180g green olives (6 oz)
200ml vegetable stock (1 cup)
1 bunch basil
2 shallots
2 garlic cloves
2 tbsp olive oil
juice of 1 lemon
salt & pepper to taste

}

ACTIVE: 45 min.

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
baking dish (my used measurements were 20x26cm (8×10 inch))
aluminum foil

Peel shallots, halve them, and slice thinly.
Peel garlic cloves and either press or finely chop them.
Halve the leek, wash, and cut into fine strips.
Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
Slice the olives.
Cut the basil into fine strips.
Grate the Parmesan and Cheddar cheese.
Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups) milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.

}

ACTIVE: 20 min

PASSIVE: 45 min

COOKING

1. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.

2. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.

3. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.

4. Preheat the oven to 200°C (400°F).

5. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.

Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.

6. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown.

7. Let the lasagna rest for 10 minutes, then enjoy.

NOTE: The calorie information may vary depending on the product used, country and region.

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