Spinach Lasagna Cups with Tomato Sauce

Ingredients

• 4 lasagna sheets (colored as desired)
• 250 g leaf spinach
• 50 g ricotta
• 1 egg
• Salt
• pepper (ground)
• nutmeg
• 500 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• 2 EL crème fraîche
• 2 EL diced tomatoes
• 2 EL yellow bell pepper cubes
• whipped cream
• butter

Instructions

1. 1.

   Cook lasagna sheets in plenty of boiling salted water until al dente, drain, rinse with cold water and let dry. Lightly butter the cups.

2. 2.

   Wash spinach thoroughly, wilt it in a little hot water until wilted, then drain, rinse, dry and squeeze out excess moisture. Roughly chop the spinach and mix with the ricotta, beat in the egg, and season with salt, pepper and nutmeg.

3. 3.

   Line the cups with lasagna sheets, trimming any excess.

4. 4.

   Fill the cups with the spinach mixture using a spoon, place them side by side in a baking dish. Pour boiling water up to half the height of the cups, cover with foil and bake at 180°C for about 30 minutes.

5. 5.

   Simmer tomatoes, cool, peel, quarter, deseed and roughly chop. Peel and finely chop shallot and garlic, sauté in oil. Add tomatoes, simmer on medium heat for about 10 minutes, then blend the sauce with crème fraîche and taste again.

6. 6.

   To serve, spread tomato cream onto warmed plates (optionally swirl whipped cream into a ribbon pattern), pour the filled pasta from the cups over it, and sprinkle with vegetable cubes before serving.