Spinach Lasagna with Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g creamed spinach
- 0.5 ½ package lasagne plate (s)
- 400 g processed cheese
- 150 ml broth
- 5 tomato (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the creamed spinach and bring to the boil once and season to taste with salt, pepper and nutmeg.
- Dissolve the processed cheese in the broth and season with salt and pepper. Cut the tomatoes into slices.
- First pour the sauce into a baking dish, then cover with lasagne sheets and tomato slices and then cover with spinach. Then cover with sauce again and layer until the baking dish is full. The last layer should be sauce.
- Bake at 180 ° for about 45 minutes until the surface is crispy brown.
- You can of course bake the lasagna with extra cheese, but it is not necessary with the processed cheese.
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