lasagne

Recipe of the week: open lasagne with spinach and poached egg

hellomagazine.com

Open lasagne with spinach and poached egg

This also makes a great starter – simply cut each serving in half to make four portions and leave out the egg if preferred.

Ingredients

6 sheets fresh lasagne
1 x 260g bag ready-prepared spinach
1 x 350g tub tomato and basil pasta sauce
25g/1oz
Parmesan cheese, grated
2 medium eggs
Splash of vinegar, for poaching

Method

1. Cook the lasagne sheets in lightly salted boiling water for 5 minutes until tender then drain and set aside while you make the filling.

2. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes until just wilted. Gently squeeze out the excess water and put to one side.

3. Heat the tomato sauce in a pan over a gentle heat.

4. To assemble, place 1 lasagne sheet on each of 2 warmed plates. Use a third of the sauce to spread on top of the sheets, followed by a layer of spinach and a sprinkling of Parmesan.

5. Poach the eggs to your liking in a pan of gently boiling water with a dash of vinegar. Place the eggs on top of the lasagne and serve. 

Find more delicious spinach recipes in HELLO! out now

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