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Ingredients
Spinach and Tomato Lasagna
- Ingredients
- 9 Lasagne noodle
- salt
- 3 Tbsps olive oil
- 800 grams Spinach
- 2 garlic cloves
- Nutmeg
- 2 stalks Basil
- 400 grams crushed Tomatoes (canned)
- 1 pinch sugar
- cayenne pepper
- 125 grams Mozzarella
- 1 pc Parmesan (30 g)
Pre-cook the lasagna plates in boiling salted water, according to package directions. Drain, rinse, drain again and drizzle with 1 tablespoon of olive oil to prevent them from sticking together.
Rinse the spinach and shake dry. Blanch in boiling salted water for 1 minute. Drain, rinse, squeeze out the excess water and chop coarsely.
Peel the garlic and chop finely. Mix with the spinach and 1 tablespoon of olive oil. Season with salt and freshly grated nutmeg.
Rinse the basil, shake dry and chop the leaves finely. Mix with the tomatoes and season with salt, 1 pinch of sugar and cayenne pepper.
Grease a baking dish with the remaining oil. Alternately layer the lasagna plates, spinach and tomatoes, and finish with the pasta.
Cut the mozzarella into slices and distribute onto the pasta. Shower with Parmesan and bake in a preheated oven at 200°C (approximately 400ºF) for about 25 minutes.
Serve hot.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |