Tuesday, May 20, 2014

Spinach Corn Lasagne

- 15 lasagne noodles
- olive oil 
- 300 g sweet corn 
-   appr. 100 leaves of spinach
- 1 L  tomato sauce
- 200 ml skimmings 
- 1 slice of garlic
- salt
- white pepper
-  oregano
- basil
- 150g Gouda cheese

Saute spinach in olive oil. Cook sweet corn in 3 dl water until it water is away. Stir in tomato sauce. Add  salt, white pepper, basil and oregano. Add spinach. Cover, reduce heat to low, and simmer for 5 minutes. Stir in skimmings, simmer 3 minutes more. Put some sauce in a glas baking oven. Layer noodles and sauce.  Top with remaining noodles; spread with remaining sauce. Sprinkle with Gouda cheese.  


Cover loosely with foil; bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until bubbly and heated through, about 15 minutes. Let stand for 10 minutes before serving.Serve. Enjoy. 

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