Easy spinach lasagna Ingredients: sheet of lasagna (between 8 and 10 depending on your thickness preferences) grated gruyere spices to your taste, often I don't add any or I opt for a garlic and parsley mixture 400 g of - frozen chopped spinach - 1- chicken stock cube - 2- 20 cl bricks of liquid cream (top up with a little of milk if necessary) grated parmesan.
Utensils： 1 Gratin dish - 1 saucepan - 1 Wooden spoon - 1 Lid - 1 salad bowl - 1 Oven - 1 dish -
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
In a saucepan put a brick of liquid cream with the cube of poultry.
Phase 2
DAs soon as it has dissolved, add the frozen spinach and the 2nd brick of cream, cover, melt over low heat (around 6-7 min) and mix regularly.
Phase 3
The mixture must be homogeneous, if it is too thick, add a little milk.
Phase 4
In a suitable rectangular dish (approximately 20 cm-25 cm), pour a first spoonful of sauce onto the bottom of the dish so that the first layer of lasagna does not stick.
Phase 5
Then assemble the layers of lasagna, alternating the layers of spinach with gruyere or parmesan.
Phase 6
On the last layer, finish with the gruyere and parmesan as well as a thin layer of breadcrumbs.
Phase 7
The whole thing should be bathed in cream but will be absorbed by the layers of lasagna.
Phase 8
Bake at 200°C (thermostat 6-7) for 30 minutes of cooking.
Utensils： 1 Gratin dish - 1 saucepan - 1 Wooden spoon - 1 Lid - 1 salad bowl - 1 Oven - 1 dish -
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
In a saucepan put a brick of liquid cream with the cube of poultry.
Phase 2
DAs soon as it has dissolved, add the frozen spinach and the 2nd brick of cream, cover, melt over low heat (around 6-7 min) and mix regularly.
Phase 3
The mixture must be homogeneous, if it is too thick, add a little milk.
Phase 4
In a suitable rectangular dish (approximately 20 cm-25 cm), pour a first spoonful of sauce onto the bottom of the dish so that the first layer of lasagna does not stick.
Phase 5
Then assemble the layers of lasagna, alternating the layers of spinach with gruyere or parmesan.
Phase 6
On the last layer, finish with the gruyere and parmesan as well as a thin layer of breadcrumbs.
Phase 7
The whole thing should be bathed in cream but will be absorbed by the layers of lasagna.
Phase 8
Bake at 200°C (thermostat 6-7) for 30 minutes of cooking.