Servings: 4 people
- 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: 100g | Calories: 142kcal | Carbohydrates: 4.6g | Protein: 9.4g | Fat: 9.4g