Filled lasagne
easy
60 mins
60 mins
Ingredients
- 500 g Spinach
- 2 Onions
- 1 Garlic clove
- 1 TABLESPOON Oil
- 150 g Ricotta cheese
- 100 g Walnut kernels
- 4 green and bright
- 7-10 Tbsp Lasagne sheets
- 7-10 Tbsp Salt
- 20 g Butter or margarine
- 20 g Flour
- 1/8 l Milk
- 125 g chunky tomatoes (from the package)
- 7-10 Tbsp Pepper
- 1/2 TEASPOON dried thyme
- 1 small beefsteak tomato
- 7-10 Tbsp Grease
- 7-10 Tbsp Thyme
Directions
- 1
Clean the spinach and wash it thoroughly. Peel and finely dice the onions and garlic. Heat the oil in a pot. Fry half of the onions and garlic in it. Add the spinach, let it fall together, take it out and let it cool down. Crumble the cheese coarsely. Chop the nuts. Cook pasta plates in plenty of boiling salted water for 8 minutes. Remove the lasagne and rinse under cold water. Heat the remaining onions in the fat. Add flour and sauté. Deglaze with milk and chunky tomatoes. Boil up while stirring. Season to taste with salt and pepper. Mix spinach, cheese, 2/3 nuts and thyme. Spread the spinach filling on one half of the lasagne sheets and fold over. Place the lasagne sheets in a greased casserole dish. Spread the sauce over it, skin and core the tomatoes and cut into small cubes. Sprinkle the remaining nuts and tomato cubes on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes
- 2
Protein: 16,45 g
- 3
Carbohydrates: 38,02 g
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