Tomato and Spinach Lasagna
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leaf spinach, or 750 g frozen leaf spinach
- salt
- pepper
- nutmeg
- 2 cloves garlic)
- 2 onions)
- 2 tablespoons oil
- 500 g double cream cheese
- 500 g tomato (s), chunky
- 2 teaspoons herbs, Italian, dried
- Fat, for the shape
- 250 g lasane plate (s)
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Clean and wash the fresh spinach thoroughly. Steam in a little boiling salted water for 3 minutes. Rinse the spinach, squeeze it out well and chop it finely. If frozen spinach is used, let it thaw.
- Peel and chop the garlic and onions.
- Heat 1 tablespoon of oil in a saucepan and sauté half of the onions and garlic cloves. Add the cream cheese and spinach and sauté for 4 minutes. Season to taste with salt, pepper and nutmeg.
- Heat 1 tablespoon of oil in a second saucepan and sauté the remaining onions and garlic cloves in it. Deglaze with tomatoes and add the herbs. Bring to the boil and simmer for 5 minutes. Season with salt and pepper.
- Preheat oven to 175 ° convection.
- Grease a baking dish. Layer the lasagne sheets and spinach alternately. Finish the last layer with sheets of lasagne. Spread the tomato sauce on top. Sprinkle with the cheese and bake in the preheated oven for 45 minutes.
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