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🍽️ Creamy Spinach and Arugula Lasagna

529 kcal · 30 min · 4 servings

Ingredients

• 400 g spinach
• 200 g arugula
• 12 lasagna sheets
• salt
• 1 shallot
• 1 clove of garlic
• 2 tbsp olive oil
• 250 g ricotta
• 2 tbsp whipping cream
• 2 tbsp grated parmesan
• 1 spritz lemon juice
• pepper (from the mill)

Instructions

1. 1. Wash the spinach and arugula under running water.
2. 2. Remove thick stems and any dirty parts.
3. 3. Dry the greens in a salad spinner.
4. 4. Roughly chop the spinach and arugula.
5. 5. Set aside a small handful of arugula for garnish.
6. 6. Bring a large pot of water to a boil.
7. 7. Salt the water generously.
8. 8. Cook the pasta in it until al dente.
9. 9. Peel the shallot and the garlic.
10. 10. Dice both ingredients finely.
11. 11. Heat oil in a large pan.
12. 12. Sauté the shallot and garlic until translucent.
13. 13. Add the chopped spinach and arugula to the pan.
14. 14. Let the vegetables wilt down.
15. 15. Evaporate the released liquid completely.
16. 16. Remove the pan from the heat.
17. 17. Stir in the ricotta, cream, and Parmesan.
18. 18. Add lemon juice, salt, and pepper.
19. 19. Season the filling to taste.
20. 20. Drain the cooked pasta.
21. 21. Let the pasta drain well.
22. 22. Place one lasagna sheet on a plate.
23. 23. Place some of the spinach filling on top.
24. 24. Repeat this process two more times.
25. 25. Spread the remaining cream on the final lasagna sheet.
26. 26. Garnish the dish with the reserved arugula.
27. 27. Serve the lasagna immediately.

Nutrition per serving

• kcal: 529
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 69 g