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5 from 5 votes

Spinach Lasagne

Prep Time55 mins
Cook Time35 mins
Rest Time10 mins
Total Time1 hr 40 mins
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