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Main Ingredients | Lasagna Sheets, Spinach Blanched |
Cuisine | Fusion |
Course | Noodles and Pastas |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 8 lasagna sheets
- 1/2 medium bunch spinach, blanched
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, blanched and peeled
- Salt to taste
- 2-3 sprigs of of fresh oregano
- 1 teaspoon dried mixed herbs
- 1 teaspoon red chilli flakes
- 1/2 cup fresh cream
- 150 grams processed cheese
- 1/4 cup milk
- 200 grams grated mozzarella cheese
Method
- Preheat oven to 180º C.
- Heat olive oil in a deep non-stick pan. Roughly chop spinach and set aside.
- Add onion and ginger-garlic paste to the pan and sauté for half a minute. Roughly chop tomatoes and add to the pan and mix well. Add salt, fresh oregano sprigs, mixed dried herbs, red chilli flakes and fresh cream and mix well. Cook for 3-5 minutes.
- Roughly cut processed into big cubes and put into a bowl. Add spinach, salt and mix well.
- Put the lasagna sheets in hot water for 2-3 minutes. Remove and place on a worktop. Place spoonful of cheese-spinach mixture on each lasagna sheet on one side and fold it to make a roll.
- Put the sauce, reserving some, into a baking dish, place the rolls on it, top with reserved sauce. Pour milk over them, sprinkle grated mozzarella cheese and bake in the preheated oven for 30 minutes.
- Serve hot.
Nutrition Info
Calories | 2954 |
Carbohydrates | 291.8 |
Protein | 133.5 |
Fat | 135.8 |
Other Fiber | Calcium-3052.2mg |
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