Spinach and turkey breast lasagne

Name: Spinach and turkey breast lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g Spinach; 1 Garlic clove; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (100 g each) Turkey escalope; 7-10 Tbsp a few squirts of lemon juice; 2 Tomatoes; 100 g Sheep's cheese; 1 Rosemary stalk; 40 g Butter or margarine; 40 g Flour; 500 ml Vegetable broth (instant); 250 g Whipped cream; 6 white lasagne sheets; 1 TEASPOON pink berries; 7-10 Tbsp Lemon, rosemary and corn salad; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g Spinach
1 Garlic clove
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (100 g each) Turkey escalope
7-10 Tbsp a few squirts of lemon juice
2 Tomatoes
100 g Sheep's cheese
1 Rosemary stalk
40 g Butter or margarine
40 g Flour
500 ml Vegetable broth (instant)
250 g Whipped cream
6 white lasagne sheets
1 TEASPOON pink berries
7-10 Tbsp Lemon, rosemary and corn salad
7-10 Tbsp Grease

Directions

1
Clean, wash and drain the spinach, cut it a little smaller. Peel garlic, press through a garlic press. Peel and finely chop the onion. Heat 1 tablespoon of oil. Fry garlic and onion in it.
2
Collapse the spinach on top. Season with salt and pepper. Drain on a sieve. Wash the cutlets, dab dry, tap flatter. Heat 1 tablespoon of oil. Fry escalopes for 1-2 minutes on each side.
3
Season with salt, pepper and lemon juice and remove from the pan. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Cut feta cheese into small cubes. Strip rosemary needles from the stems.
4
Heat the fat in a saucepan, dust with flour, sauté and gradually deglaze with stock and cream. Bring to the boil while stirring. Season to taste with salt and pepper. Stir in diced tomatoes and rosemary.
5
Grease the lasagne dish, spread some sauce thinly on the bottom. Place 3 lasagne plates next to each other. Spread spinach on top. Layer 1/3 sauce, escalope, 1/3 sauce and 3 lasagne plates. Stir pink berries and feta cheese into the rest of the sauce and spread on the lasagne plates.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Serve garnished with lemon, rosemary and corn salad.