This delicious Italian lasagna is made with spinach, mascarpone cheese, parmesan cheese, whipping cream and zucchini. Soy-free and perfect for dinner!
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 59 mins – easy
🍽 6 servings – 321 kcal per serving
|
Serving 110g |
Fat 27g |
Sat. fat 15g |
Sodium 391mg |
|
Carbs 9g |
Fibers 2g |
Sugars 4g |
Proteins 12g |
INGREDIENTS
- black pepper
- salt
- 14 oz spinach
- 1 tbsp olive oil
- 2 clove garlic
- 9 oz mascarpone cheese
- 1 nutmegs
- 4 oz parmesan cheese
- 9 sheet lasagna sheets pasta
- 0.4 cups whipping cream
- 3 zucchini
TOOLS
- 1 knife
- 1 colander
- 1 grater
- 1 oven
- 1 tea bags towel
- 1 crusher
- 1 frying pan
- 1 baking dish
- 1 kettle
- 1 wooden spoon
STEPS
Shred nutmegs using a grater.
Peel garlic.
Crush peeled garlic.
Cut zucchini lengthwise.
Put 4 cups of water in the kettle and turn it on to get boiling water.
Put spinach in colander, pour boiling water over it.
Put boiling spinach in tea bags, squeeze tea bags to get a drained spinach.
Put olive oil in a frying pan and heat it. Add the garlic and cook for 1 minute. Add the nutmeg, mascarpone cheese, spinach, cream, salt and pepper. Stir with a wooden spoon for 3 minutes then turn the heat off.
Preheat oven to 355°F.
Transfer half of the frying pan's content to the baking dish. Put three lasagna sheets in the baking dish then put zucchinis and the rest of the frying pan in the baking dish, then three other lasagna sheets.
Shred the parmesan cheese using a grater.
Sprinkle grated parmesan cheese over the baking dish. Put the dish in the hot oven and bake for 40 minutes.
Turn the heat off and take the baking dish out of the hot oven..
It’s ready to be served !
