Rolled up lasagne

Name: rolled up lasagne
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 2 toe garlic; 500 g chestnut mushrooms in a bowl 250 g; 80 g pine nuts tray; 5 el traditional olive oil; 1,2 kg fresh leaf spinach; 400 g Bettine Blanc goat cheese 55 natural; 250 g ricotta tray; 1 mespoint dried nutmeg; 375 g fresh lasagne sheets coolers

Lasagne with spinach, chestnut mushrooms, goat cheese, ricotta and pine nuts.

Ingredients

Kitchen Stuff

1 baking dish (Ø 32 cm)

Directions

Preheat the oven to 180 ° C.
Slice the garlic and mushrooms in slices.
Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Heat oil in a frying pan and fry the garlic for 1 min. Add the mushrooms and cook over a high heat for 5 min. Remove from the pan.
Heat the rest of the oil in the same pan and add the spinach in parts. Continue until all spinach has shrunk.
Drain the spinach in a colander and press out the excess moisture with a spoon. Slice the spinach.
Mix the spinach with the pine nuts, mushrooms, goat's cheese and ricotta. Season with the nutmeg and pepper and salt.
Boil the lasagne sheets for 3 minutes in plenty of water. Take them out of the pan with a slotted spoon and place them on a cloth with the short side or dry them.
Cover the sheets with the spinach filling and roll up. Cut the rolls in half and place them with the cutting edge upwards in the oven dish.
Bake for about 20 minutes in the oven. Bon appétit! .