Spinach and Hazelnut Lasagne Cooking Recipes

Ingredients :

900 g

300 ml

1

1

75 g

30 ml

6

400 g

200 g

fresh spinach

vegetables stock

medium onion, finely chopped

garlic clove, crushed

hazelnut

chopped fresh basil

lasagne sheets

chopped tomatoes

low fat fromage frais

slivered hazelnuts and chopped parsley, to garnish

1. Preheat the oven to 200^oC/400^oF/Gas 6.
2. Wash the spinach and place in a pan with just the water that clings to the leaves.
3. Cook the spinach over a fairly high heat for 2 minutes until wilted.
4. Drain well.
5. Heat 30 ml or 2 tbsp of the stock in a large pan and simmer the onion and garlic until soft.
6. Stir in the spinach, hazelnuts and basil.
7. In a large ovenproof dish, layer the spinach, lasagne and tomatoes.
8. Season well between the layers.
9. Pour over the remaining stock.
10. Spread the fromage frais over the top.
11. Bake the lasagne for about 45 minutes, or until golden brown.
12. Serve hot, sprinkled with lines of slivered hazelnuts and chopped parsley.

Serves 4

Note :

A vegetarian dish that is hearty enough to satisfy meat-eaters too. Use frozen spinach if you are short of time.

Cooking Tip:

The flavor of hazelnuts is improved by roasting. Place them on a baking sheet and bake in a moderate oven, or under a hot grill, until light golden.

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