Dock and hazelnut lasagna

Instructions

1. Preheat the oven to 200 °C. Wash he fresh dock or spinach and place in the pan with just the water that clings to the leaves. Cook the dock for 2 minutes over high heat, until well wilted. Drain well.
2. Heat 2 tbsp of the stock in a large pan. Seamer the onion and garlic until soft. Stir in the dock, hazelnuts, and basil. Add the cream cheese.
3. In a large oven-proof dish layer the spinach, lasagna, and the tomatoes. Make 3 layers of lasagna sheets. Finish with spinach layer. Pout over the remaining stock, just to cover the lasagna sheets. Spread over the cheddar cheese. Cover the dish with aluminum foil and bake for 45 minutes.
4. Remove the foil and bake for 10 minutes more, until golden brown. Sprinkle over basil leaves and serve.
5. Bon app!

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Pizza, Pasta, Spagetty, Quiches, recipes for spring
• Ingredient : Basil, Can tomatoes, Cheddar cheese, Dock leaves, Garlic, Ground black pepper, Hazelnuts, Lasagna sheets, Onion, Ricotta cheese, Salt, Spinach, Yellow cheese