Spinach and Tomato Lasagna
Ingredients
- Ingredients
- 450 grams Frozen spinach
- 3 garlic cloves (or to taste)
- 3 Tbsps olive oil
- Sea salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 onion
- 800 grams Diced tomatoes
- 1 Tbsp balsamic vinegar
- 2 Tbsps dried oregano
- 2 Tbsps Tomato paste
- 500 grams Quark
- 100 grams Parmesan
- 250 grams reduced fat Mozzarella
- 250 grams whole-wheat Lasagne noodle
- Fat (for greasing)
Preparation steps
For the spinach: Thaw the spinach and place in a small saucepan. Heat uncovered until the spinach is warmed through and the moisture has evaporated, about 3-4 minutes.
For the tomato sauce: Peel and finely chop the garlic and onion. Heat some of the olive oil in a skillet. Add the garlic and onions, and season with salt, pepper and nutmeg to taste. Season with oregano. Cook until the garlic and onions are translucent.
Stir in the tomato paste and canned tomatoes and reduce slightly, while stirring continuously. Season with balsamic to taste.
For the cheese mixture and sliced mozzarella: In a bowl, stir the quark with the Parmesan. Drain the mozzarella and slice.
For assembling: Grease the baking dish. Layer the lasagna alternating between the pasta sheets, mozzarella slices, tomato sauce, cheese mixture and spinach. Continue layering until all the ingredients are used up. The final layer should be the tomato sauce sprinkled with the remaining cheese. Drizzle with olive oil. Bake in a 200°C (approximately 390°F) oven until hot, about 50 minutes. Serve garnished with fresh herbs if desired.
