- 8 Lasagna nooodles
- 200 grams Spinach
- 1 tablespoon Butter
- 1 pinch Nutmeg
- 200 grams Beet
- 200 grams Rutabaga
- 100 grams Celeriac
- 2 large Carrots
- 150 grams Parmesan
- 150 grams Creme fraiche cheese
- 125 grams Double cream (or heavy cream)
- freshly ground pepper
- Butter (for the ramekins)
- Laurel leaf (for garnish)
Cook the lasagne sheets in salted water for about 3-4 minutes. Remove each with a slotted spoon, rinse with cold water and spread between paper towels.
Rinse and trim the spinach. Place the dripping wet spinach in a pot and cook until wilted. Place in a colander and drain. Heat the butter with 1 pinch of nutmeg and swirl the spinach in it. Season with salt.
Rinse, peel and trim the vegetables and cut into thin slices. Cook separately in salted water for 8-10 minutes, then drain.
Grate the Parmesan. Stir together the creme fraiche, double cream and Parmesan and season with pepper.
Grease small ramekins about 10 cm (approximately 4 inches) in diameter. Trim the sheets of lasagne to fit the ramekins. Layer the lasagne sheets with vegetables and Parmesan cream, ending with a Parmesan cream layer. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3, convection: 180 degrees) for 20-25 minutes. Garnish with laurel leaves and serve.