- 450 g Frozen spinach
- 300 ml Milk
- 250 g Ricotta
- 200 g Grated Emmental
- 6 piece Lasagne sheets
- 1 medium sized Peeled garlic clove
- Salt and pepper
- Heat the spinach in a saucepan with 150 ml milk. Put the ricotta with 150 ml milk, 100 g Emmental cheese in a bowl. Peel the garlic into coarse pieces and press through a garlic press. Add salt and pepper and mix everything together well.
- Spread one third of the spinach mixture in a baking dish (20 + 20 cm) and spread about one third of the ricotta mixture over it. 2 Lay lasagne sheets next to each other. Repeat the process. Finish with the spinach and ricotta mixture. Remaining Emmental (100 gr. Bake in a hot oven at 200 degrees for about 35-40 minutes.
- Take the spinach lasagna out of the oven, let it cool down a little and then enjoy.
Serving: 100gCalories: 142kcalCarbohydrates: 4.6gProtein: 9.4gFat: 9.4g