Spinach light lasagna

lasana-light-spinach

Do you have a craving? Well, why not indulge from time to time:

Ingredients:

20 plates of lasagna
1 kg red tomatoes
400 grams spinach
200 grams of fresh cheese
30 g grated parmesan
1 garlic clove
4 tbsp light margarine
3 tbsp extra virgin olive oil
Oregano
Thyme
1 tbsp coarse salt
Pepper
Sal Island

Preparation:

Wash the spinach, drain and chop them and then put them in a colander with the coarse salt for 40 minutes to release the bitter water. Wash the tomatoes, remove the seeds and cut them into slices.

Place on foil-covered cookie sheet; salt and pepper, sprinkle with oregano and thyme and leave in the preheated oven at 180ºC for about 15 minutes.

Now, take a pan and heat half the margarine and half the oil, and sauté the peeled and minced garlic. Add the drained spinach, stirring, and sauté for a few minutes as well. Take out and mix in a bowl with the chopped fresh cheese, a little pepper and a little Parmesan.

Cook the pasta and drain it well. Now place a layer of pasta, put some tomatoes on top and then another layer of pasta; add the spinach with cheese and another layer of pasta; tomatoes, pasta, spinach, pasta. Drizzle with oil and margarine, sprinkle with Parmesan, and brown in the oven.


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