Spinach lasagne with mozzarella

Name: spinach lasagne with mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tray cherry tomatoes on the branch 250 g; 1 el olive oil; 8 slices pancetta Italian bacon, meat products; 2 bags Mozzarella light (a 125 g); lemon pressed out; 1 el pesto alla genovese 2 x 90 g; bag Spinach a 300 g

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).

Ingredients

Directions

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.
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.
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.