John Myers
Ingredients for 2 servings:
- 500 g spinach, fresh
- Lasagna sheet(s), pre-cooked
- 500 g Gouda, grated
- 500 g ricotta
- 2 pinches of salt
- 1 pinch(s) nutmeg, freshly grated
- 1 egg(s)
- 100 g pine nuts
- Margarine for the mold
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 42 minutes; Total time approx. 52 minutes
simple, quick, delicious
Preheat the oven to 220°C (425°F) using conventional ovenproof cooking (top/bottom heat). Wash the fresh spinach and cook it in salted water for about 2 minutes. Then drain the spinach. Mix the ricotta, egg, salt, and nutmeg. Grease a 33 cm x 25 cm baking dish with margarine, spread a thin layer of ricotta cream, and then line it with lasagna sheets. Cover the sheets with ricotta cream and spread the spinach evenly. Then sprinkle generously with grated Gouda cheese. Repeat this process (lasagna sheets, ricotta cream, spinach, and grated cheese). Before finally spreading the cheese, scatter the pine nuts over the spinach (Tip: If you like, you can also brown the pine nuts in a pan without fat beforehand). Place the lasagna in the middle rack of the oven for about 40 minutes. The cheese layer should be a nice, light brown color.
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