Open lasagna with spinach

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Steal the show at the table and serve this beautiful open lasagna with tomato sauce, ricotta and fresh spinach.



Make the sauce first; finely chop the onion and garlic. Fry it in a pan with oil.
Add the tomato sauce and season with Italian herbs and a small pinch of salt and pepper.
Heat another pan with a tablespoon of oil and add the spinach and stir-fry for a few minutes until it starts to shrink slightly.
Bring a large pan of water to the boil and add 2 or 3 lasagne sheets and cook until al dente.
Toast the pine nuts.
Drain the lasagna sheets, do not put them on top of each other or they will stick together.
Place a lasagna sheet on a plate, spoon some of the tomato sauce on it and divide a little spinach over it. Spoon about 2 tablespoons of ricotta on top and sprinkle with a few pine nuts and a little Parmesan cheese. Cover with a lasagna sheet. Repeat this a few times until all lasagna sheets are cooked. It is not convenient to cook them all 8 or 4 because they will stick together.
Sprinkle the open lasagna on the last with some Parmesan cheese and basil leaves. Serve immediately.
Tips: If you are afraid that the dish will already cool down during assembly, make sure you preheat the plates. Place a number of plates on top of each other in a preheated oven at 80 degrees for about 10 minutes. Turn off the oven and leave the plates in the oven until you need them, otherwise they will cool down very quickly. Make sure you only use oven-safe plates.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
open lasagna

Source: Leukerecepten by leukerecepten-nl.
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