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.
-
20 minLuncholive oil, pumpkin, dried oregano, shiitake, raw beet, oak leaf lettuce, cress, sharp mustard, honey, White wine vinegar, nut oil, olive oil,autumn salad with roasted pumpkin and shiitake -
15 minMain dishshawarma meat, steam vegetables (broccoli / red onion / paprika), shawarma sandwiches, rucola lettuce, (bunch) tomatoes, salad dressing garlic,shoarma salad with steam vegetables -
30 minMain dishoil, onion, risotto rice, garlic, dried chili pepper, chicken broth tablet, garden peas, fruits de mer, parsley, lime,rice with seafood -
35 minMain dishsweet onion, Red onion, shallots, bunch onions, sunflower oil, base for, baguette, cheese, cooked ham cubes, Zaanse mustard,meal soup with four types of onion
Nutrition
360Calories
Sodium16% DV380mg
Fat32% DV21g
Protein50% DV25g
Carbs6% DV18g
Fiber52% DV13g
Loved it