Spinach and Hazelnut Lasagne Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| 900 g / 2 lb fresh spinach | ||
| 300 ml / 1/2 pint / 1 1/4 cups vegetable or chicken stock | ||
| Onion | 1 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 75 g / 3 oz / 3/4 cup hazelnuts | ||
| Basil | 30 Milliliter, chopped | |
| Lasagne sheets | 6 | |
| 400 g / 14 oz can chopped tomatoes | ||
| 200 g / 7 oz / 1 cup low fat fromage frais | ||
| Flaked hazlenuts and chopped parsley, to 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.
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.
Chef
