Lasagne Tricolore Recipe
Ingredients
1 small onion
70 g butter
600 g frozen spinach leaves
Sea salt
Pepper, freshly ground
Nutmeg, freshly ground
50 g flour
500 ml vegetable stock, cold
100 ml cream
800 g ripe vine tomatoes
9 lasagne sheets, not pre cooked
100 g Pecorino cheese, freshly grated
Fresh basil
Instructions
Step 1.
Melt the butter in a pot and briefly sweat the rice in it. Top up with water. Peel the onion. Fix the bay leaf to the onion with the clove, add to the rice and cook whilst covered.
Step 2.
Wash the aubergines and cut off the stem. Cut each aubergine into 4 round, equally thick slices. Scoop out the inside of the aubergine using tablespoon. Leave a border of approx. 1 cm around the edge when doing so. Cut the flesh into cubes approx. ½ cm in size and season with salt. Score the skin of the aubergine pieces and season the aubergines on the inside and outside with salt.
Step 3.
Rinse the herbs, shake them dry and chop them roughly. Cut the sheep's cheese into small cubes and mix with the herbs. Finely dice the cherry tomatoes and add them.
Step 4.
Mix the eggs together with the olive oil, season with sea salt and pepper and mix together with the cheese and tomato mixture. Add the rice and season to taste once again.
Step 5.
Dry off the aubergine slices with kitchen towel. Mix the pieces of aubergine without liquid with the cut up tomatoes in an ovenproof dish, position the aubergines and fill with the rice mixture.
Step 6.
Cut the mozzarella into 8 slices, top the aubergine towers with them and cook as indicated.
Tip
Serve it with a fresh flatbread or baguette
Per serving
512 kcal, 34g carbs, 30g fat, 25g protein
