Lasagna with Spinach and Tomato Sauce

Ingredients

• 250 g Lasagne sheets (Doppia Riccia)
• 1 Shallot
• 2 cloves garlic
• 2 stems oregano
• 1 stem thyme
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml red wine (or vegetable broth)
• 300 g chopped tomatoes (canned)
• 300 g fresh spinach
• Salt
• Pepper
• 50 g Parmesan (30% fat in milk)
• 400 g ricotta (40% fat in milk)
• 100 ml double cream
• 200 g crème fraîche
• nutmeg
• 50 g cheese (Gouda, Parmesan or mozzarella)

Instructions

1. 1.

   Pre-cook lasagna sheets in salted water according to package instructions, drain and let them drip.

2. 2.

   Peel and finely chop the shallot and garlic. Wash, dry and chop the herbs.

3. 3.

   Heat oil in a pot and sauté the onions with garlic until translucent. Stir in tomato paste and deglaze with red wine. Add tomatoes, oregano and thyme. Simmer for about 10 minutes on low heat and season with salt and pepper.

4. 4.

   Wash and blanch the spinach briefly in boiling salted water. Shock, squeeze out the water and chop roughly.

5. 5.

   Grate Parmesan and mix with spinach, ricotta, cream and crème fraîche, season with nutmeg, salt and pepper.

6. 6.

   Spread a layer of lasagna sheets on the bottom of a baking dish, cover with the spinach mixture, layer with pasta again and continue until all ingredients are used up and finish with a layer of pasta. Then spread the tomato sauce on top. Grate cheese over the lasagna.

7. 7.

   Bake the spinach lasagna with tomato sauce in a preheated oven at 180 °C (fan 160 °C; Gas: mark 2–3) for about 30–40 minutes.