Neff Lasagne Tricolore Recipe

Posted by Jennifer | September 26, 2019

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