Spinach lasagne ingredients:
500 g noodles for lasagne,
600 g frozen spinach (leafs),
600 g minced beaf,
2 packets tomato purree,
3 onions,
2 cloves of garlic,
400 – 500 g cream cheese (philadelpia),
0,5 l milk,
oil,
1 tablespoon starch flour,
herbes de provence,
salt,
pepper,
250 g grated cheese
Sauce with minced meat: Roast the chopped onions in oil, add the minced meat, after 5 minutes add the tomato purree. Season with salt, pepper, herbs and fine chopped garlic.
Cream cheese sauce: Stir cheese with milk, add fine chopped garlic and starch flour. Now arrange in a heat-resistant form alternate layers of meat sauce and cheese sauce between the lasagne noodles. Put the thawed spinach on top of the cheese-sauce-layer. The last layer is meat sauce. Strew the grated cheese on the top and gratinate in the preheated oven at 220 C for 40 minutes.
Recipe by Christiane Franz
Oven-Spaghetti with capers
Serves 4:
400 g Spaghetti
Common Salt
200 g grated cheese
400 g Creme fraiche
5 Eggs
200 ml Cream
100 g capers
3 cloves of garlic
some fresh or dried sage
Pepper
200 g gammon Preparation: Cook the Spaghetti until they are done, but not
too soft. Mix the Creme fraiche with the grated cheese, eggs,
chopped garlic, chopped gammon, capers and the chopped sage.
Seasoning with salt and pepper. Now put the cooked spaghetti
on a cake tin and put the sauce on top. At 220 C (moderately hot)
gratinate in the baking oven.
Recipe by Christiane Franz
