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Lasagna alla crudaiola

Lasagna alla crudaiola

@taniago74_cucinapertutti

A delicious and light lasagna with spinach, cherry tomatoes, and robiola cream. Perfect for a tasty lunch or dinner.

Difficulty: Easy
Cooking: 30 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Breadcrumbs
  • Pepperto taste
  • Extra virgin olive oil
  • Lasagna250g
  • Robiola300g
  • Cherry tomatoes250g
  • Baby spinach100g
  • Granapadano75g
  • Milk1glass
  • Black cabbage pesto4Tablespoons
  • Saltto taste

Preparation

  1. STEP 1 OF 7

    Prepare the cream by mixing the robiola, milk, and two tablespoons of pesto.

  2. STEP 2 OF 7

    Cut the cherry tomatoes in half and season them with oil, salt, and pepper.

  3. STEP 3 OF 7

    Spread a little cream on the bottom of the baking dish, then layer the lasagna, raw spinach, cherry tomatoes, cream, and sprinkle everything with cheese.

  4. STEP 4 OF 7

    Continue this way until all layers are completed.

  5. STEP 5 OF 7

    On the last layer, spread the cream and two tablespoons of pesto over the entire surface.

  6. STEP 6 OF 7

    Sprinkle with grated parmesan, plenty of breadcrumbs, and a drizzle of oil.

  7. STEP 7 OF 7

    Bake in the oven at 180°C for about 30 minutes.

General Information

Storage notes

Refrigerator

More information

If there are leftover portions, store in the refrigerator and reheat in the oven before consuming. Great to enjoy with a fresh mixed salad.

Origin

Italia, Liguria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)140.43
Carbohydrates (g)3.25
of which Sugars (g)3.03
Fat (g)10.18
of which Saturates (g)5.98
Protein (g)8.92
Fiber (g)0.45
Sale (g)0.35
  • Proteins
    8.92g·39%
  • Carbohydrates
    3.25g·14%
  • Fats
    10.18g·45%
  • Fibers
    0.45g·2%