I have a lot of green vegetables in the fridge. Fresh spinach, winter purslane or agretti and courgettes and I’m in the mood for comfort food.
Clean 300 grams of agretti ( take some other greens if you can’t find them). Boil them for 3-5min in salted water. Drain.
Wash and clean 500 grams of fresh spinach. Chop and fry 4 garlic cloves in 1 table spoon of olive oil. Bake the spinach and allow the liquid to evaporate. Season with pepper, salt and fresh nutmeg. Add 1 sliced red chili, a handful of chopped basil. Mix with the agretti. Add 50 grams of grinded hazel nuts and the zeste of 1 lemon.
Slice 3 small courgettes (5mm thick).
Mix 100 grams of mozzarella, 1/2 of a recipient of 170grams of Philadelphia light and 250 grams of squacquerone ( a soft white cheese). I must admit that I could easily have chosen some other soft cheese such as ricotta or even Greek yogurt. Mix until you obtain a smooth pasta. Taste, add the juice of 1/2 lemon, pepper and salt.
Grate 30 grams of parmesan.
Oil an appropriate oven dish. Spread some of the green mixture. Cover with superfine lasagna sheets. Continue with a layer of green mixture, courgettes, cheese mixture and parmesan. Continue and finish with the cheeses. I use 5 superfine lasagna sheets in total, 80 grams of fresh pasta.
Bake the lasagna in the oven at 200° for 30 minutes.
Enjoy this lasagna with 3p (even 4 if you serve with a salad) or save some as lunch for the following day.