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Lasagnette with tomato, spinach and ricotta
Pasta dish with tomato sauce, spinach and ricotta cheese.
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Ingredients
Directions
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Chop the onion and cut the garlic into slices.
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Heat the oil in a frying pan and fry the onion for 5 minutes. Fry the garlic for 2 minutes.
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Add the tomatoes and bring to the boil. Season with the sugar, pepper and salt.
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Let the tomato sauce with the lid on the pan cook for 30 minutes on low heat.
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Rub the rest of the garlic with the pine nuts in the mortar until smooth. Add the basil leaves and rub until puree.
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Spoon the basil mixture in a bowl and add the rest of the oil. Stir until pesto. Season with salt and pepper.
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Add the spinach in parts to the tomato sauce and let it shrink.
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Halve the cherry tomatoes and add to the sauce.
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Cut the lasagne sheets in length into 4 ribbons.
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Cook the pasta in 4 minutes until al dente. Stir with a ladle. Drain.
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Spoon the pasta with the tomato spinach sauce. Divide the plates and garnish with some pesto and ricotta.
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Bon appétit! .
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Nutrition
600Calories
Sodium13% DV300mg
Fat54% DV35g
Protein36% DV18g
Carbs17% DV50g
Fiber24% DV6g
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