Spinach lasagne with tagliatelle

Name: Spinach lasagne with tagliatelle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: -1
Ingredients: 750 g yellow ribbon noodles (tagliatelle); 7-10 Tbsp Salt; 1 kg leaf spinach; 1 big onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp black pepper; 60 g butter/margarine; 60 g Flour; 1 l Milk; 7-10 Tbsp grated nutmeg; 3 Egg yolk (Gr. M); 400-500 g sliced boiled ham; 3 medium-sized tomatoes; 200 g Bel Paese or medieval Gouda cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: -1

750 g yellow ribbon noodles (tagliatelle)
7-10 Tbsp Salt
1 kg leaf spinach
1 big onion
2-3 TABLESPOONS Oil
7-10 Tbsp black pepper
60 g butter/margarine
60 g Flour
1 l Milk
7-10 Tbsp grated nutmeg
3 Egg yolk (Gr. M)
400-500 g sliced boiled ham
3 medium-sized tomatoes
200 g Bel Paese or medieval Gouda cheese

Directions

1
Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain, quench and drain well
2
Clean and wash the spinach. Peel and chop the onion and fry it in hot oil. Add the dripping wet spinach and let it collapse. Season. Drain on a sieve, possibly squeeze out a little more
3
Melt the fat. Sweat flour in it. Add milk and bring to the boil while stirring. Season to taste with salt, pepper and nutmeg. Take the sauce off the stove, stir in the egg yolk
4
Fill sauce, noodles, spinach and ham alternately in 2-3 layers into a large casserole dish (approx. 25 x 35 cm; 5 l capacity). Finish with sauce
5
Clean, wash and slice the tomatoes. Cover the lasagne with it. Grate cheese finely and sprinkle over it
6
Bake the lasagne in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 35-40 minutes until golden brown