Summary

Ingredients

• 450 g creamed spinach, frozen
• 200 g crème fraîche
• salt
• pepper
• 15 fish fingers, TK
• Lasagne plate (s), without pre-cooking
• 2 tomato (s)
• 100 g Emmentaler

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Instructions

1. Thaw the creamed spinach, mix with the crème fraîche and season with salt and pepper.
2. Place the frozen fish fingers on a baking sheet lined with baking paper and bake at 220 degrees (convection 200 degrees) for about 15 minutes.
3. Then layer the fish fingers alternately with spinach and lasagne sheets in a baking dish. Wash and slice the tomatoes. Top the lasagna with it and sprinkle with cheese, bake for another 20 minutes and serve.