Spinach and Pine Nut Lasagna

Ingredients

• 700 g spinach
• 3 eggs
• 50 g Pine nuts
• 700 g tomatoes
• 4 tbsp butter
• 4 tbsp wheat flour type 1050
• 850 ml milk (1.5% fat)
• Salt
• Pepper
• 1 onion
• 2 tbsp olive oil
• 300 g lasagna sheets
• 100 g Parmesan

Instructions

1. 1.

   Clean the spinach, remove thick stems, wash leaves and drain. Separate the eggs, place in boiling water and cook for about 6–7 minutes until soft-boiled. Drain, shock in cold water, peel and chop.

2. 2.

   Toast pine nuts in a dry pan over medium heat for 3–5 minutes. Brew tomatoes hot, shock in cold water, peel, dice.