Lasagna with Spinach and Tomato Sauce
- 250 grams Lasagne noodle (Doppia Riccia)
- 3 tablespoons olive oil
- 1 finely chopped shallot
- 2 finely chopped garlic cloves
- 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
- freshly ground peppers
- 50 grams grated Cheese
Cook lasagne in salted boiling water according to package directions.
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.
Rinse spinach, remove stems and blanch in boiling salted water. Rinse in cold water, squeeze out excess water and chop coarsely.
Mix together the ricotta, cream, Parmesan cheese, and creme fraiche. Season with nutmeg, salt, and pepper.
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.