Green and White Lasagna with Spinach, Ricotta and Walnuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 lasagne plate (s), green
- 8 lasagne plate (s), white
- salt
- Pepper from the grinder
- 1 pinch (s) sugar
- 1 kg spinach, fresher
- 2 large onions
- 2 cloves garlic
- 2 tablespoons oil
- 300 g ricotta or double cream cheese
- 200 g walnuts
- 2 teaspoons butter
- 200 g crème fraîche
- 500 g tomato (s), peeled and cut into pieces
- 1 teaspoon thyme
Print Recipe
Pin Recipe Instructions
- Cook the lasagne sheets in plenty of boiling salted water for about 8 minutes, then rinse in cold water.
- Sort out the spinach, wash. Peel and finely dice onions and garlic. Heat the oil. Sauté half of the onions and half of the garlic, add the spinach, let it collapse and season with salt and pepper. Roughly chop the walnuts, crumble the cheese. Steam the rest of the onions and garlic in hot fat.
- Add the tomato pieces and creme fraîche and reduce until thick. Add nuts. Season to taste with salt, pepper and sugar. Combine the spinach, cheese and 2/3 of the thyme. Distribute each on half of the lasagne sheets, fold over and place in a greased dish. Continue like this until all the lasagne sheets, spinach and cheese mixture are used up.
- Sprinkle with the rest of the nuts and thyme. Bake in a preheated oven at 220 ° for about 10-15 minutes.
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