Lasagne pockets au gratin with ricotta spinach filling

Name: Lasagne pockets au gratin with ricotta spinach filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Spinach; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 150 g Ricotta cheese; 100 g Walnut kernels; 8 light-coloured lasagne sheets; 7-10 Tbsp Salt; 1/2 TEASPOON dried thyme; 1 washer White bread; 50 g grated parmesan cheese; 1 TABLESPOON Butter; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Spinach
1 Onion
1 Garlic clove
1 TABLESPOON Oil
150 g Ricotta cheese
100 g Walnut kernels
8 light-coloured lasagne sheets
7-10 Tbsp Salt
1/2 TEASPOON dried thyme
1 washer White bread
50 g grated parmesan cheese
1 TABLESPOON Butter
7-10 Tbsp Grease

Directions

1
Clean the spinach and wash it thoroughly. Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onions and garlic in it. Add the spinach, let it collapse, take it out and let it cool down.
2
Crumble the cheese roughly. Chop the nuts. Cook pasta plates in plenty of boiling salted water for 8 minutes. Remove the lasagne and rinse under cold water. Mix spinach, cheese, nuts and thyme. Spread the spinach filling over one half of the lasagne sheets and fold over.
3
Place the lasagne plates in a greased casserole dish. Crumble white bread. Mix with parmesan and spread over the lasagne plates. Put butter in flakes on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 5 minutes.