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Spinach lasagne with mozzarella
 
 
4 ServingsPTM20 min

Spinach lasagne with mozzarella


A tasty Italian recipe. The lunch contains the following ingredients: meat, cherry tomatoes on the branch (250 g), olive oil, pancetta (Italian bacon, meat products), mozzarella (light (a 125 g)), lemon (squeezed), pesto alla genovese (duo cake 2 x 90 g) and spinach (a 300 g).

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Directions

  1. Preheat the oven grill. Divide the branches with tomatoes into 4 portions and place the bunches on a baking tray. Season with (freshly ground) pepper and drizzle with oil. Slide the baking sheet 10 cm under the hot grill and toast the to 3-4 min. Until they open. Meanwhile, fry the slices of pancetta in a dry frying pan with non-stick coating on medium heat until crispy brown. Drain on kitchen paper.
  2. Cut the bread rolls mozzarella each into 6 slices. Drain on kitchen paper. In a bowl, mix 2 tbsp lemon juice with the pesto and scoop with the spinach.
  3. Put 4 slices of mozzarella, season with salt and (freshly ground) pepper and spread some spinach. Put a slice of pancetta on top, add a slice of mozzarella and season with salt and pepper. Put some spinach and a slice of pancetta on it again. Cover with the last slice of mozzarella and top with some pepper. Put a bunch on it.


Nutrition

360Calories
Sodium10% DV240mg
Fat45% DV29g
Protein42% DV21g
Carbs1% DV3g
Fiber8% DV2g

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