Serves 4
Ingredients
1 small onion
70 g butter
600 g frozen spinach leaves
Sea salt
Pepper, freshly ground
Nutmeg, freshly ground
50 g flour
500 ml vegetable stock, cold
100 ml cream
800 g ripe vine tomatoes
9 lasagne sheets, not pre-cooked
100 g Pecorino cheese, freshly grated
Fresh basil
In Addition:
Butter for greasing
Preparation
1. Peel the onion, dice finely and sweat in 20 g butter. Add the spinach and steam for
around 10 minutes in the pot with a lid on. Season with salt, pepper and nutmeg. Squeeze the
spinach lightly to remove the excess liquid and place to one side.
2. For the sauce, allow the remaining butter to foam up in a pot, add the flour and sweat briefly. Add
the vegetable stock and cream both at once and bring to the boil while stirring. Cook for 5 minutes
and season to taste with salt, pepper and nutmeg.
3 Put the tomatoes into boiling waterbriefly, remove all the skin and cut into slices.
4. Grease the ovenproof dish.
5. Add around one third of the sauce to the dish. Cover with 3 sheets of lasagne and arrange half of
the spinach leaves on top.Sprinkle a third of the grated pecorino cheese over it.Layer half of the
tomato slices in the dish and season with salt, pepper and basil.
6. Put in another 3 sheets of lasagne and cover with a third of the sauce.Arrange the other half of
the spinach and the tomatoes on top and season. Sprinkle witha third of the pecorino cheese.
7. For the final layer, place 3 sheetsof lasagne in the dish, add the remaining sauce and sprinkle with
the remaining cheese. Bake as indicated.
Oven setting
Top/bottom heating
200*C
Cooking time: 35-40 minutes
Compact oven setting:
Top/bottom heating
200*C
Cooking time: 35-40 minutes