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Emily Brooks
Lasagna with ricotta and spinach
Lasagna with ricotta, spinach, egg, cream and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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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.
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Heat a skillet and allow the spinach to shrink while you are in the car.
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Spoon the spinach in a colander and press out as much moisture as possible with a ladle. Allow the spinach to cool slightly.
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Grate the cheese. Beat the eggs in a bowl and mix in the ricotta, cream, spinach and cheese. Press the garlic above it.
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Season the mixture very spicy with pepper.
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Spread ⅓ of the lasagne sheets in the baking dish and spread a part of the ricotta mixture.
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Repeat the layers 2 more times. Press the whole carefully. Keep the lasagna in the fridge until use.
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Fry the lasagne in approx. 30 minutes until done.
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Nutrition
360Calories
Sodium16% DV380mg
Fat32% DV21g
Protein50% DV25g
Carbs6% DV18g
Fiber52% DV13g
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