| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
New, Pasta and n, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
|
Bags (225g) of microwave-in-the-bag fresh young leaf spinach |
| 18 |
|
Sheets fresh lasagne |
| 250 |
g |
Ricotta cheese |
| 300 |
g |
Mascarpone cheese or cream cheese |
| 1 |
lg |
Free-range egg yolk |
| 40 |
g |
Freshly grated Parmesan cheese |
|
|
Freshly grated nutmeg |
| 450 |
ml |
Cheese sauce |
| 125 |
g |
Grated mozzarella cheese |
INSTRUCTIONS
1. Cook the spinach, following the instructions on the packet. Put the
lasagne in a bowl and pour boiling water over to cover. Leave to soak for
two minutes.
2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food
processor and mix. Add the drained spinach and process again. Season with
salt, pepper and nutmeg.
3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a
drained sheet of lasagne. Fold over to enclose the filling and place in a
greased ovenproof dish, folded side down. Repeat until all the lasagne is
used up, then pour the sauce over and sprinkle with mozzarella. Bake for
30 minutes until golden.
NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When
I.m in a hurry, I use a ready-made cheese sauce, such as Sainsbury.s Fresh
Four-Cheese Sauce"
Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry
Erwin <kerry@north.org> on Jul 20, 1997
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