Lasagna with Spinach and Tomato Sauce

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Average: 5 (3 votes)
(3 votes)
Lasagna with Spinach and Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Lasagne noodle (Doppia Riccia)
3 tablespoons olive oil
1 finely chopped shallot
2 finely chopped garlic
1 tablespoon Tomato paste
2 tablespoons chopped oregano
1 tablespoon chopped thyme
100 milliliters Red wine
300 grams crushed tomatoes (canned)
400 grams Ricotta cheese
200 grams Crème fraiche
50 grams freshly grated Parmesan
100 milliliters Whipped cream
300 grams fresh Spinach
freshly grated Nutmeg
salt
freshly ground peppers
50 grams grated Cheese
How healthy are the main ingredients?
Ricotta cheesetomatoSpinachWhipped creamParmesanolive oil

Preparation steps

1.

Cook lasagne in salted boiling water according to package directions.

2.

Sauté shallot and garlic in a pan with oil. Stir in tomato paste and deglaze with red wine. Add the crushed tomatoes, oregano, and thyme. Simmer for about 10 minutes and season with salt and pepper.

3.

Rinse spinach, remove stems and blanch in boiling salted water. Rinse in cold water, squeeze out excess water and chop coarsely.

4.

Mix together the ricotta, cream, Parmesan cheese, and creme fraiche. Season with nutmeg, salt, and pepper.

5.

Grease a baking dish, distribute a layer of lasagna sheets on the bottom, cover with spinach and ricotta mixture. Continue to layer in this manner until all ingredients are used up. Finish with a noodle layer. Distribute the tomato sauce on top and sprinkle with grated cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 30-40 minutes. Let cool slightly. To serve, cut slices and arrange on warm plates.