FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
• 2.   Drizzle some olive oil in the bottom of the dish and place the 3 uncooked lasagna sheets on top (they will absorb the oil and become softer).
• 3.   In a sauté pan or wok, add the frozen spinach and water, cover, and cook for 20 minutes, stirring regularly.
• 4.   Once the spinach is cooked (completely thawed and soft), add three or four pinches of nutmeg, two turns of the pepper mill, and 2 pinches of salt (be careful, smoked salmon is salty, so don't add too much salt!) and mix well.
• 5.   Spread a layer of spinach in the dish, then half of the ricotta using a tablespoon (spread evenly).
• 6.   Add 200 g (7 oz) of sliced smoked salmon on top of the mixture and sprinkle with a little grated gruyère cheese.
• 7.   Repeat the same layers by adding the second layer of pasta, spinach, remaining ricotta, and salmon.
• 8.   Finally, add a last layer of spinach, sliced mozzarella, and generously sprinkle with gruyère cheese.
• 9.   Bake for 25 minutes at 200°C (400°F).

Nutritional information *