Lasagna with spinach, smoked salmon and ricotta Ingredients: 6 sheets of - lasagna pasta - 150 g of - grated gruyere pinch of - powdered nutmeg salt pepper olive oil - 1.5 kg of - frozen spinach branches - 400 g of - smoked salmon - 1 ball of - mozzarella - 250 g of - ricotta - 6 tablespoons d-water.
Utensils： 1 Gratin dish - 1 Oven - 1 sauté pan - 1 wok - 1 salad bowl - 1 Wooden spoon - 1 Grater - 1 pitter - 1 dish -
Total time:
55 min
Preparation:
30 min -
Cooking:
25 min
Phase 1
Preheat the oven to 200°C (thermostat 6-7).
Phase 2
Pour a drizzle of olive oil into the bottom of the dish and place the 3 sheets of raw lasagna for the base (they will soak up the oil and be softer).
Phase 3
In the frying pan or Wok, pour the frozen spinach and the water and cook for 20 minutes, covering and stirring regularly.
Phase 4
When the spinach is cooked (it is completely defrosted and soft), add three or four pinches of nutmeg as well as two turns of the pepper mill and 2 pinches of salt (be careful, the smoked salmon is salty so don't use too much salt!) and mix well.
Phase 5
Place a layer of spinach in the dish then half the pot of ricotta using a tablespoon (spread well).
Phase 6
Add 200 g of sliced smoked salmon over the entire preparationportion and sprinkle with grated gruyere (just a little).
Phase 7
Repeat the same preparation by adding the second layer of pasta, the spinach and the remaining ricotta then the salmon.
Phase 8
To finish, place a final layer of spinach then the mozzarella cut into slices and finally sprinkle with a generous layer of gruyere.
Phase 9
Cook for 25 minutes always at 200°C (thermostat 6-7).
Utensils： 1 Gratin dish - 1 Oven - 1 sauté pan - 1 wok - 1 salad bowl - 1 Wooden spoon - 1 Grater - 1 pitter - 1 dish -
Total time:
55 min
Preparation:
30 min -
Cooking:
25 min
Phase 1
Preheat the oven to 200°C (thermostat 6-7).
Phase 2
Pour a drizzle of olive oil into the bottom of the dish and place the 3 sheets of raw lasagna for the base (they will soak up the oil and be softer).
Phase 3
In the frying pan or Wok, pour the frozen spinach and the water and cook for 20 minutes, covering and stirring regularly.
Phase 4
When the spinach is cooked (it is completely defrosted and soft), add three or four pinches of nutmeg as well as two turns of the pepper mill and 2 pinches of salt (be careful, the smoked salmon is salty so don't use too much salt!) and mix well.
Phase 5
Place a layer of spinach in the dish then half the pot of ricotta using a tablespoon (spread well).
Phase 6
Add 200 g of sliced smoked salmon over the entire preparationportion and sprinkle with grated gruyere (just a little).
Phase 7
Repeat the same preparation by adding the second layer of pasta, the spinach and the remaining ricotta then the salmon.
Phase 8
To finish, place a final layer of spinach then the mozzarella cut into slices and finally sprinkle with a generous layer of gruyere.
Phase 9
Cook for 25 minutes always at 200°C (thermostat 6-7).