Spinach Lasagna

Name: Spinach Lasagna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Spinach; 6 Shallots; 2 Garlic cloves; 1/2 bunch Sage; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 400 g Whipped cream; 200 g Parmesan cheese; 8 Lasagne sheets; 7-10 Tbsp Grease; 7-10 Tbsp Sage

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Spinach
6 Shallots
2 Garlic cloves
1/2 bunch Sage
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
400 g Whipped cream
200 g Parmesan cheese
8 Lasagne sheets
7-10 Tbsp Grease
7-10 Tbsp Sage

Directions

1
Clean and wash the spinach. Blanch in boiling water, pour into a sieve, quench cold and drain. Peel shallots and garlic and dice finely. Wash sage, dab dry, pluck leaves from the stalks and cut finely.
2
Roughly chop the spinach. Fry 2/3 of the shallots in 2 tablespoons of hot olive oil. Add the garlic and spinach and fry. Season to taste with salt, pepper and nutmeg and set aside. Fry the rest of the shallots in 2 tablespoons of hot oil.
3
Deglaze with cream and remove from heat. Stir in sage and half of the parmesan. Season to taste with salt and pepper. Grease an ovenproof dish. Place the lasagne sheets and spinach alternately in the mould and pour some sauce over each.
4
Finish with a layer of lasagne plates. Spread the rest of the sauce on top. Sprinkle with the rest of the cheese. Bake spinach lasagne in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 40 minutes. Serve garnished with sage as desired.