Summer Fresh Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs dough (pasta dough) or 1 lasgana sheets
- 1 large can (s) tomato (s), chopped, drained
- 150 g tuna (tuna)
- 200 g spinach leaves, fresh or frozen if necessary
- 200 g quark, (low-fat quark)
- 180 g cream (half cream for sauce) or fine cream for boilin
- 120 g parmesan, rated
- 2 teaspoons butter
- pepper
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- First, the spinach leaves are cut into fine strips, mixed with the drained tomatoes and the clay and seasoned with a little nutmeg and salt.
- Then the quark is mixed with the cream and the parmesan and seasoned well with pepper and a little nutmeg.
- Now you can preheat the oven to 200 ° and grease the lasagne dish.
- Then there is a layer of pasta dough on the bottom and a layer of the spinach filling, now layer alternately and end with pasta dough. At the very top, the quark and cheese mixture is added and the whole thing goes into the hot oven for 30 minutes.
- Tastes wonderfully fresh, with us we have a leaf or tomato salad.
- If you use lasagne sheets and not pasta dough, please pre-cook them, even if the package does not require them to be pre-cooked. The lasagna somehow just tastes better. Personal opinion
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