Filter
Reset
Sort ByRelevance
Emily Brooks
Lasagna with ricotta and spinach
Lasagna with ricotta, spinach, egg, cream and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Cook the lasagna according to the instructions on the package. Drain them, pour a little bit of cold water in the pan and let them lie down for a while.
-
Heat a skillet and allow the spinach to shrink while you are in the car.
-
Spoon the spinach in a colander and press out as much moisture as possible with a ladle. Allow the spinach to cool slightly.
-
Grate the cheese. Beat the eggs in a bowl and mix in the ricotta, cream, spinach and cheese. Press the garlic above it.
-
Season the mixture very spicy with pepper.
-
Spread ⅓ of the lasagne sheets in the baking dish and spread a part of the ricotta mixture.
-
Repeat the layers 2 more times. Press the whole carefully. Keep the lasagna in the fridge until use.
-
Fry the lasagne in approx. 30 minutes until done.
-
25 minMain dishRed onions, vinegar, pineapple, Cherry tomatoes, minimais, jalapeño citizen, Cheddar, white bread rolls with sesame, lettuce,hawaiian with fresh pineapple
-
15 minMain dishsalt, Tortiglioni, butter, green asparagus, fresh parsley, (freshly ground) pepper, ham cheese cubes,tortiglioni with ham cheese
-
30 minMain dishcrumbly potatoes, sauerkraut, oil, shawarma meat, onion, Red pepper, salt, pepper, garlic sauce,sauerkraut stew of ilse heijnen
-
50 minMain dishsweet potatoes, olive oil, vegetarian burgers, Red onion, white floor cadets, romaine lettuce, tomatoes, salad dressing garlic,vega burger with sweet french fries
Nutrition
360Calories
Sodium16% DV380mg
Fat32% DV21g
Protein50% DV25g
Carbs6% DV18g
Fiber52% DV13g
Loved it