500 ml passata (tomato sauce)
100 gr bacon (for vegetarian recipe can be replaced by 50 gr pine nuts)
2 cloves of garlic
300 gr fresh spinach (frozen is also possible)
200 gr fresh goat cheese
few leaves of fresh basil
125 g lasagna sheets, fresh (6 pieces)
pepper and salt
pinch of sugar
pinch of nutmeg
3 tablespoons grated mozzarella
Chop the onion and garlic and fry in a pan until light brown. Add the tomato passata and season with a pinch of sugar, salt and pepper. Finely chop the basil and mix with the tomato sauce. Let the sauce simmer for 15 minutes and reduce slightly. Meanwhile, fry the bacon crispy in another pan. Scoop out the bacon and let them drain on a paper towel.
If there is a lot of fat in the pan, you can remove some. Fry the spinach in some of the bacon fat until everything has wilted. Place the tomato sauce in a baking dish. Drain the spinach in a sieve and place in a bowl. Mash the goat cheese with a fork.
Add the bacon and egg and mix well. Season with a pinch of nutmeg. Preheat the oven to 180 degrees. Cook the fresh lasagna sheets for about 3 minutes in a large pan of boiling water. Then let them drain on the edge of a colander or bowl so they don’t stick together.
Take a sheet of lasagna and cut into 3 long strips. Spoon about 1 tablespoon of the spinach mixture at the beginning of the bar on top and roll up loosely. Repeat and place all the rolls open side up in the tomato sauce. Sprinkle with the mozzarella and cover with a piece of aluminum foil. Place the baking dish in the oven for 20 minutes. Remove the foil and bake in the oven for another 15 minutes.
Tip: for a vegetarian variant, replace the bacon for 50 gr pine nuts
Source: Leukerecepten by leukerecepten-nl.
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