Rolled stuffed spinach lasagne

Name: Rolled stuffed spinach lasagne
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 kg Spinach; 8 (à 16 g) Lasagne sheets; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 125 ml Vegetable broth (instant); 125 g Whipped cream; 50 g Mascarpone; 1 TABLESPOON sauce thickener; 100 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 kg Spinach
8 (à 16 g) Lasagne sheets
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
125 ml Vegetable broth (instant)
125 g Whipped cream
50 g Mascarpone
1 TABLESPOON sauce thickener
100 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Peel and finely chop the onion. Peel the garlic and press it through a garlic press. Clean and wash the spinach and let it collapse in boiling water and drain well. Cook 2 lasagne plates each in boiling salted water for about 2 minutes and then place in cold water. Heat the oil in a pan. Fry the onions and garlic in it.
2
Deglaze with stock, cream and mascarpone and bring to the boil. Stir in the sauce thickener, bring to the boil again and stir in 3/4 of the parmesan. Season sauce with salt and pepper. Drain the lasagne sheets, cover each sheet with spinach, add some sauce and roll up. Fill the rolled lasagne plates into a greased ovenproof dish, spread the remaining sauce over them, sprinkle with the remaining parmesan and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 15 minutes