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Spinach And Hazelnut Lasagne

Healthycooking's picture
Ingredients
  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)
  Lasagna sheets 6
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
8

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