Salmon spinach lasagne

Name: Salmon spinach lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 packs (450 g each) deep-frozen cream spinach; 500 g Schmand; 8 Lasagne sheets (140-150 g); 300 g Smoked salmon in slices; 10 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150-200 g grated pizza cheese (40 % fat); 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 packs (450 g each) deep-frozen cream spinach
500 g Schmand
8 Lasagne sheets (140-150 g)
300 g Smoked salmon in slices
10 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150-200 g grated pizza cheese (40 % fat)
7-10 Tbsp Grease

Directions

1
Put the spinach in a pot without defrosting it. Cover and heat according to package instructions, stirring several times. Let the spinach cool down. Grease a large, high casserole dish (approx. 30 x 22 cm in size, rim approx. 6 cm high). Stir the sour cream until creamy and spread a thin layer of sour cream on the bottom. Place half of the lasagne plates on top. Spread another thin layer of sour cream on the pasta plates and cover with half of the salmon slices.
2
Mix the eggs in a bowl and season with salt and pepper. Stir the eggs under the spinach and pour everything on top of the salmon layer in the mould. Spread the remaining salmon slices on top and cover with the remaining lasagne sheets. Spread the remaining sour cream as a thicker layer on top and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Cut hot into approx. 12 pieces
3
30 minutes waiting time