Spinach Curd Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g frozen spinach or spinach your choice
- 5 clove (s) garlic
- 3 tablespoon olive oil
- 1 small onion (s)
- 800 g tomato (s), chunky, from the can
- 2 tablespoon tomato paste
- 500 g low-fat quark
- 4 tablespoon mineral water
- 100 g parmesan, best freshly rated
- 200 g cheese, reduced fat, for ratinatin
- 250 g lasane plate (s)
- Butter, for the mold
- salt and pepper
- 1 tablespoon oregano, dried
Print Recipe
Pin Recipe Instructions
- Cook the spinach with a little water for about 4 minutes, drain in a sieve and drain. Peel the garlic and cut into fine cubes. Heat 1 tablespoon of olive oil in a pan and sauté 2 cloves of garlic. Add the spinach, sauté briefly and season well with salt and nutmeg.
- Peel the onion and cut into fine cubes. Heat the rest of the olive oil in a saucepan and sauté the onion and the rest of the garlic. Add the canned tomatoes and simmer openly. Season with salt, pepper and oregano and thicken with the tomato paste.
- Mix the quark with the mineral water until smooth. Finely grate the parmesan, mix with the quark and season with salt and pepper.
- Preheat the oven to 200 ° C. Grease a baking dish with butter. Layer the lasagne sheets, tomato sauce, quark mixture and spinach alternately in the pan. Finish the lasagna with a layer of pasta, coated with tomato sauce, and sprinkle with the cheese. Bake in the oven on the middle rack for about 45 minutes.
- Tip:
- If you don`t pay attention to the calories, you can also use creamed spinach or seasoned spinach instead of leaf spinach!
- The chunky tomatoes can also be replaced with about 500 g tomato puree and 2 fresh tomatoes, sliced!
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