Spinach‑Tomato Lasagna

Ingredients

• 9 whole wheat lasagna sheets
• Salt
• 3 tbsp olive oil
• 800 g spinach
• 2 cloves garlic
• nutmeg
• 2 stems basil
• 400 g diced tomatoes (canned)
• 1 pinch sugar
• Cayenne pepper
• 125 g mozzarella
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Parboil lasagna sheets in boiling salted water according to package instructions, drain, rinse, let dry and drizzle with 1 tbsp olive oil so they don’t stick together.

2. 2.

   Wash spinach, spin dry, blanch in boiling salted water for 1 minute. Drain, rinse, squeeze out excess liquid and roughly chop.

3. 3.

   Peel garlic, finely chop and mix with spinach and 1 tbsp olive oil. Season with salt and freshly grated nutmeg.

4. 4.

   Wash basil, shake dry, finely chop leaves. Mix with tomatoes and season with salt, a pinch of sugar and cayenne pepper.

5. 5.

   Oil a baking dish lightly. Layer lasagna sheets, spinach, and tomato mixture alternately, finishing with a layer of noodles.

6. 6.

   Slice mozzarella into rounds and spread over the noodles. Sprinkle parmesan on top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes until golden and crisp.