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Spinach lasagna with tomatoes

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Ingredients for 4 servings:

  • 800 g creamed spinach
  • ½ package of lasagna sheets
  • 400 g processed cheese
  • 150 ml broth
  • 5 tomatoes
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the creamed spinach and bring to a boil once, then season with salt, pepper, and nutmeg if desired. Dissolve the creamed cheese in the broth and season with salt and pepper. Slice the tomatoes. First, pour the sauce into a baking dish, then top with lasagna sheets and tomato slices, and then cover with spinach. Cover again with sauce and layer until the baking dish is full. The last layer should be the sauce. Bake at 180°C for about 45 minutes, until the surface is crispy brown. Of course, you can top the lasagna with extra cheese, but it’s not necessary because of the creamed cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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