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.
-
30 minMain dishanchovy fillets, olive oil, garlic, baking flour, thyme, pasta, fresh parsley, Grana Padano,pasta with cauliflower, anchovies and cheese
-
50 minMain dishchicken fillet, sprig of rosemary, lemon, garlic, ground chili pepper, traditional olive oil,chicken-lemon-rosemary skewers
-
50 minMain disholive oil, peanut oil, Pork roast, butter, garlic, White wine, laurel leaf, celeriac, crumbly potato, milk, butter, gorgonzola,stewed pork roulade with celeriac stew
-
30 minMain dishfresh white asparagus, fresh salmon fillet, dry white wine, sauce for asparagus, tap water, unsalted butter, fresh basil, fresh baguette,asparagus salmon package
Nutrition
360Calories
Sodium16% DV380mg
Fat32% DV21g
Protein50% DV25g
Carbs6% DV18g
Fiber52% DV13g
Loved it