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.