6
So try to vary with your ingredients!
Total cooking time:
Quantity: 4 persons
Supplies:
• 1 eggplant
• 1 pack of passata
• 250 gr chestnut mushrooms
• 2 cloves of garlic
• 1 (red) onion
• 2 (roasted) peppers
• 450 gr Spinach (fresh or frozen without flavors)
• 50 gr of parmesan cheese
• 250 gr ricotta
• 25 gr pine nuts
• 8-10 lasagna sheets (fresh)
• 2-3 tsp oregano
• To taste Provencal herbs
• Pepper/salt to taste
• Olive oil
• OPTION: chicken breast
• Baking dish
Method of preparation:
1. Preheat the oven to 185 degrees.
2. Allow frozen spinach to completely defrost or cut/tear fresh spinach. Stir in the ricotta and half the parmesan. Season it with pepper and salt to taste.
3. (If you were used meat you fry this first). Fry the onion and garlic gently, add the eggplant and fry for several minutes. Finally, add the mushrooms and peppers and fry for several more minutes.
4. If you also use meat, add it to the vegetables.
5. Grease the baking dish.
6. Distribute half of the vegetable mixture over the bottom of the baking dish. Pour half of the passata and season with oregano and Provencal herbs.
7. Cover with lasagna leaves.
8. Divide the rest of the vegetable mixture and the passata over the leaves.
9. Cover again with leaves.
10. Spread the spinach mixture over the leaves and sprinkle with the pine nuts and the remaining parmesan.
11. Cover the dish with aluminium foil and put it in the oven for 10 minutes. After this, bake the dish in 30-35 minutes without aluminum foil.
Eatmeal!
Storage advice:
The lasagna can be kept cool for a day in the refrigerator. I always freeze remaining pieces in an airtight container.
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