Ingredients
- 1 handful Parmesan, grated
- 2x250 g tubs mascarpone
- 100 g Taleggio cheese, grated
- 2 lemons, zest and juice of
- 1 handful chopped walnuts
- 180 g baby spinach, chopped
- sea salt
- freshly ground black pepper
- 20 g fresh sage
- 2 knobs butter
- 12 fresh lasagne sheets
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Method
Preheat the oven to 190ºC/375ºF/gas 5. Mix half the Parmesan, the mascarpone, the Taleggio, the lemon zest and juice, and the walnuts. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.
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