FRIJE

Instructions

• 1.   In a saucepan, pour in a carton of heavy cream with the chicken bouillon cube.
• 2.   Once dissolved, add the frozen spinach and the second carton of cream, cover, melt over low heat (about 6-7 minutes), and stir regularly.
• 3.   The mixture should be smooth; if it is too thick, add a little milk.
• 4.   In a suitable rectangular dish (approximately 20 cm-25 cm), pour a first spoonful of sauce on the bottom of the dish so that the first layer of lasagna does not stick.
• 5.   Then, build the layers of lasagna by alternating layers of spinach with Gruyère or Parmesan cheese.
• 6.   On the last layer, finish with Gruyère and Parmesan cheese, as well as a thin layer of breadcrumbs.
• 7.   The whole dish should be bathed in cream but will be absorbed by the layers of lasagna.
• 8.   Bake at 200°C (392°F) for 30 minutes.

Nutritional information *