Spinach Vegetable Lasagna

Ingredients

• 12 lasagne sheets
• Salt
• olive oil
• 1 Garlic clove
• 600 g fresh spinach leaves
• 40 g pine nuts
• 250 g ricotta
• black pepper (ground)
• Nutmeg (freshly grated)
• 2 chicken breast fillets (about 150 g each)
• 2 Garlic cloves
• 6 tomatoes
• 1 Shallot
• 1 tbsp flour
• 100 ml dry white wine
• 250 ml heavy cream (at least 30% fat)
• 4 tbsp crème fraîche
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Cook lasagne sheets in boiling salted water until al dente. Drain, rinse briefly with cold water, and drizzle with a few drops of oil before letting them drain. Peel and press the garlic through a press. Wash, trim, and blanch spinach in salted water for a short time. Shock in ice water, squeeze out excess liquid, and chop. Mix spinach with pine nuts, garlic, and ricotta; season with salt, pepper, and nutmeg. Rinse chicken breasts, pat dry, and dice. Peel and finely chop the remaining garlic. Sauté chicken in 2 tbsp hot oil for 1–2 minutes. Season with salt and pepper and set aside. Wash tomatoes, cut off stems, and slice flesh into rounds. Dice shallot and sauté in 2 tbsp hot oil until translucent. Dust with flour and deglaze with white wine. Reduce briefly, then stir in cream and crème fraîche. Season with salt and nutmeg and set aside.

3. 3.

   Oil a baking dish and layer the first sheet of noodles side by side. Add a spoonful of sauce, then top with chicken, spinach, and tomatoes. Spread another layer of noodles on top. Repeat the process once more, finishing with noodles and a final drizzle of sauce. Sprinkle Parmesan over the top and bake in the preheated oven for about 40 minutes until golden brown.