Preparation
Thaw the spinach. Chop the wheat gluten very finely.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_1_M.jpg)
Peel the carrots. Wash the celery. Peel the onion and garlic. Cut everything into small dice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_2_M.jpg)
Heat the oil in a pot and fry the vegetables over a medium heat for 3 minutes. Add the chopped wheat gluten and cook for another 3 minutes. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_3_M.jpg)
Add the tomato and stock and simmer over a medium heat for 20 minutes, stirring occasionally. Coarsely crush the fennel seeds and add to the pan. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_4_M.jpg)
Meanwhile, finely grate the Parmesan. Drain the spinach well and cut into small pieces. Mix the spinach with the Parmesan, ricotta, salt, pepper and freshly grated nutmeg.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_5_M.jpg)
Cover the bottom of a greased baking dish (about 30 x 20cm) with some sauce. Cover with 4 lasagne sheets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_6_M.jpg)
Spread a third of the spinach mixture over the lasagne sheets. Top with a quarter of the sauce. Layer another 4 lasagne sheets, a third of spinach and a quarter of the sauce on top and repeat once more.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_7_M.jpg)
Place the last lasagne sheets on top and finish with the remaining sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_8_M.jpg)
Drain the mozzarella, tear into pieces and scatter over the lasagne. Bake in the preheated oven at 180°C (160°C fan, gas 4) for 35-40 minutes. Stand for 5 minutes before serving.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000502/000502_step_9_M.jpg)