Spinach and Hazelnut Lasagne
|Fresh spinach||2 Pound (900 Gram)|
|Vegetable stock/Chicken stock||1⁄2 Pint (300 Milliliter / 1/2 Pint)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Hazelnuts||3 Ounce (75 Gram / 3/4 Cup)|
|Chopped fresh basil||30 Milliliter (2 Tablespoon)|
|Canned chopped tomatoes||14 Ounce (400 Gram)|
|Low fat fromage frais||7 Ounce (200 Gram / 1 Cup)|
|Flaked hazelnuts||1 Tablespoon (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
1. Preheat the oven to 200°C/400°F/ Gas 6. Wash the spinach and place in a pan with just the water that clings to the leaves. Cook the spinach on a fairly high heat for 2 minutes until wilted. Drain well.
2. Heat 30 ml / 2 tbsp of the stock in a large pan and simmer the onion and garlic until soft. Stir in the spinach, hazelnuts and basil.
3. In a large ovenproof dish, layer the spinach, lasagne and tomatoes. Season well between the layers. Pour over the remaining stock. Spread the fromage frais over the top.
4. Bake the lasagne for about 45 minutes, or until golden brown. Serve hot, sprinkled with lines of flaked hazelnuts and chopped parsley.
Calories 371 Calories from Fat 84
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 213.8 mg8.9%
Total Carbohydrates 58 g19.3%
Dietary Fiber 5.4 g21.6%
Sugars 5.3 g
Protein 17 g33.3%
Vitamin A 226.8% Vitamin C 70.8%
Calcium 16% Iron 25.6%
*Based on a 2000 Calorie diet