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Great
Recipes - Spinach and Hazelnut Lasagna Recipe
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Spinach and Hazelnut
Lasagna Recipe
Ingredients
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900g/2 lb fresh spinach
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300ml/1/2 pint vegetable stock
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1 onion, finely chopped
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1 garlic clove, crushed
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75g/3 oz hazelnuts
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30ml/2 tbsp chopped fresh basil
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6 sheets lasagna
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400g/14 oz can chopped tomatoes
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250ml/8 fl oz low-fat fromage frais
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salt and ground black pepper
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flaked hazelnuts and chopped fresh parsley
Serves 4
Method:
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Preheat the oven to 200C. Wash the spinach; cook
with no extra water over a high heat for 2 minutes
until wilted. Drain well.
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Simmer the onion and
garlic in 30ml/2 tbsp stock until soft. Stir in the
spinach, hazelnuts and basil.
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In a large ovenproof dish, layer the spinach,
lasagna and tomatoes; season as you go. Pour in the
remaining stock. Spread the fromage frais over the
top.
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Bake for 45 minutes. Serve hot, sprinkles with
hazelnuts and chopped parsley.
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