Spinach Lasagna

Rating: 3.15 / 5.00 (13 Votes)

Total time: 5 min



The lightest lasagna in the world at will! If you take frozen spinach, you need to allow for a defrosting period of one night. Simply cut open one and a half spinach leaf packages (the brand with the sailor) and leave to their own devices in a colander over the sink. If you keep flies in your kitchen you can also put a pot lid or plate on top.

The following day, squeeze the defrosted spinach heartily with both hands over the sieve, but the spinach may still be somewhat wet, the juice will be absorbed by the lasagne sheets later.

On the same stove top, now heat a frying pan with a tbsp of butter repeatedly. Quickly remove the skin from an onion and 2 cloves of garlic and chop them finely. Add both to the frying pan and sauté until translucent, medium heat is sufficient. Add the spinach and season boldly with salt and pepper. Warm briefly, then remove from the heat and add the two egg yolks. You can now just as well throw in a little Parmesan cheese. Also park it somewhere.

When the water boils, throw in the lasagne sheets and take care with a wooden spoon that the sticky things don’t stick together already in the cooking pot. So five min in, in the meantime prepare the gratin dish.

You can grease it with a little olive oil, but you don’t have to.

Start with a layer of spinach. This does not have to be so much, the bottom should be

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