Tomato – Spinach – Lasagna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, frozen
- 2 cloves garlic)
- 2 tablespoon olive oil
- 6 tablespoon pine nuts
- 750 g tomato (s)
- 200 g Goronzola
- 40 g butter
- 30 grams flour
- 250 ml vegetable stock
- 250 ml cream or coconut milk
- Lasagne plate (s) as required
- 100 g cheese, rated (Gouda)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the thawed spinach with the garlic sweated in olive oil for about 5 minutes. Salt, pepper and mix with 4 tablespoons of the pine nuts. Wash and slice the tomatoes. Dice the gorgonzola.
- Melt the butter for the sauce, stir in the flour and sauté briefly. Pour in the broth and cream and cook the bechamel sauce for about 5 minutes while stirring. Season to taste with salt and pepper.
- Layer the tomatoes, spinach, cheese, bechamel sauce and lasagne noodles alternately in the greased casserole dish until everything is used up, then finish with the sauce. Sprinkle the Gouda cheese and the remaining pine nuts on top and bake the lasagne in a preheated oven at 200 degrees for 35 to 40 minutes.
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