John Myers
Ingredients for 2 servings:
- 250 g creamed spinach, frozen
- 1 m.-large zucchini, sliced
- 4 cocktail tomatoes, diced
- 2 tsp, heaped pesto, red
- some milk, optionally cream or cremefine
- 4 black olives, cut into rings
- 50 g Camembert(s), lighter, diced
- 2 small slices of cheddar cheese
- 2 small slices of cheese, Beemster mild, or Gouda, or about a handful of grated cheese
- some Parmesan
- e.g. salt and pepper
- some olive oil for the casserole dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
low-carb
Prepare the creamed spinach according to the instructions. Mix the pesto with milk until smooth and fold in the diced Camembert. Grease a baking dish (about 20 x 10 cm). Line it with zucchini slices and cover with spinach. Arrange olives and a cheese on top. Place another layer of zucchini slices on top, sprinkle with Parmesan, and top with more spinach. Add another cheese to the spinach layer. Layer the remaining zucchini slices in the baking dish, sprinkle with Parmesan, and top with the remaining spinach. Pour the tomatoes and the pesto-milk mixture over the lasagna. Season with salt and pepper as desired. However, I find it flavorful enough with the different cheeses and the pesto. Place the lasagna in the preheated oven (180°C fan/convection oven) and cook for about 30 minutes, until the zucchini is still firm to the bite.
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