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Recipe by
A delicious and light lasagna with spinach, cherry tomatoes, and robiola cream. Perfect for a tasty lunch or dinner.
Step 1 of 7: Prepare the cream by mixing the robiola, the milk, and two tablespoons of pesto.
Step 2 of 7: Cut the cherry tomatoes in half and season them with oil, salt, and pepper.
Step 3 of 7: Spread a little cream on the bottom of the baking dish, then arrange the lasagna sheets, the raw spinach, the cherry tomatoes, the cream, and sprinkle everything with the cheese.
Step 4 of 7: Continue like this until all the layers are used up.
Step 5 of 7: When you reach the last layer, spread the cream and two tablespoons of pesto over the entire surface.
Step 6 of 7: Sprinkle with grated Parmigiano, plenty of breadcrumbs, and a drizzle of oil.
Step 7 of 7: Bake in the oven at 180°C for about 30 minutes.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
