Creamy Green Leaf and Pasta Bake
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 35 ozs fresh Spinach (washed and sorted)
- 9 ozs Lasagne noodle (pasta sheets)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Tbsp butter
- Nutmeg
- 1 cup cream cheese
- ⅔ cup Crème fraiche
- ½ cup grated Emmentaler cheese
- butter (to grease the dish)
Preparation steps
1.
Heat the oven to 200°C conventional / 180°C fan assisted / 400°F / gas 6.
2.
Blanch the spinach briefly in salted water reserving a few leaves for the garnish. Drain, refresh, squeeze to remove any excess liquid and chop roughly.
3.
Soak the sheets of lasagne pasta in plenty of cold water for around 10 minutes (place the sheets in one by one to prevent them sticking together).
4.
Fry the onion and garlic in butter, add the spinach, remove from the heat and season with salt, pepper and nutmeg.
5.
To make the cheese sauce, melt the cream cheese and crème fraiche in a heavy saucepan and season with salt and pepper.
6.
Layer up the lasagne sheets, cheese sauce and spinach alternately in a buttered ovenproof dish finishing with cheese sauce. Scatter with grated emmental.
7.
Bake for around 40 minutes until golden brown (cover with tin foil if it colors too quickly) and serve garnished with the reserved spinach leaves.
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