John Myers
Ingredients for 4 servings:
- 300 g lasagna sheet(s)
- 750 g spinach with Gorgonzola (frozen)
- 750 g tomatoes
- 500 ml milk
- 2 onions
- 2 garlic cloves
- 1 large carrot(s)
- 200 g Parmesan
- 2 balls of mozzarella
- 50 g pine nuts
- 1 pack of Italian herbs (frozen)
- 3 tbsp butter
- 3 tbsp flour
- salt and pepper
- nutmeg
- oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For the spinach filling, finely chop the onions and garlic. Sauté half each in oil. Add the spinach and sauté, seasoning with salt and pepper. Meanwhile, toast the pine nuts in a pan without oil until light brown. For the light sauce, melt the butter in a saucepan, add the flour a tablespoon at a time, and foam, stirring constantly. Deglaze with milk and bring to a boil while stirring. Simmer briefly and season with salt, pepper, and nutmeg. For the tomato mixture, finely dice the carrots. Score the tomatoes, pour hot water over them, and peel them. Then remove the stems and roughly dice them. Fry the remaining onions and carrots in oil. Add the tomatoes, season with salt, pepper, and herbs, and simmer briefly. Mix in 100g of Parmesan cheese. Brush a baking dish with oil and pour in a thin layer of the light sauce. Then alternate lasagna sheets, spinach, lasagna sheets, tomato mixture, lasagna sheets, spinach, and so on, until all is used up. Pour the remaining light sauce over everything. Sprinkle with the remaining Parmesan cheese and the sliced mozzarella. Bake in a preheated oven at 200°C for about 35 minutes. Regular fresh spinach can be used instead of frozen spinach. And instead of frozen herbs, you can also use fresh basil, for example. This recipe is from a friend. She always cooks it for me when I visit her.
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