Lasagna with ricotta and spinach

Name: lasagna with ricotta and spinach
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 6 lasagne sheets; 450 g fresh spinach; 100 g Parmigiano Reggiano; 2 medium sized egg; 250 g ricotta fresh cheese; 100 ml beaten cream 23% fat; 2 toe garlic

Lasagna with ricotta, spinach, egg, cream and Parmesan cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

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.