|250 g||ricotta (light)|
|250 g||washed baby spinach|
|50 g||pine nuts|
|½ tsp||thyme (freshly chopped)|
|½ tsp||rosemary (freshly chopped)|
|vegetable oil for frying|
Pinot Bianco, 2012
South Tirol's famous grape variety is known for its unique, fruity character. The elegant, well-rounded body and the lively and crisp aftertaste harmonize very well with the combination of spinach and ricotta.
Mix the roasted pine nuts with ricotta, freshly chopped thyme and rosemary, the zest of one orange and lemon, honey, and salt and pepper.
Cook lasagna sheets in salted boiling water, according to the package instructions, until al dente. Stir occasionally to prevent the sheets from sticking to each other. Drain and halve when done.
In the meantime, finely dice shallots and garlic. Halve cherry tomatoes.
Sauté shallots, garlic, cherry tomatoes, and spinach in a frying pan with some vegetable oil.
Now layer the lasagne with all components. First, put the ricotta on a plate and place the vegetables on top.