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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Oven-Roasted Quail




This is one of those straightforward dishes that come together beautifully without much fuss.



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Cost: €1.70 per person
Preparation time: 30 minutes


Ingredients

for 5 people
  • 5 large quails.
  • 3 large, ripe tomatoes.
  • 2 garlic cloves.
  • a handful of fresh parsley leaves.
  • salt.
  • pepper.
  • 50cc olive oil, plus a bit extra.

to serve alongside

  • 2 white eggplants.
  • flour.
  • salt.
  • olive oil.

Preparation

Slice the eggplants into thin rounds, sprinkle with salt, and let them sit covered so they release their moisture.
Chop the garlic and parsley finely, mix in the 50cc of olive oil, and set aside.
Drizzle a bit of oil on a baking tray and arrange the tomatoes, cut into three slices each. Season them with salt, then place the quails on top, opened flat. Add a bit of salt and pepper...

Roast in a preheated oven at 200°C for about 10 minutes. Leave them be, then turn on the broiler and cook until one side is nicely browned. Flip them over, pour the garlic and parsley oil mixture on top, and finish roasting the other side...
Meanwhile, rinse and squeeze the eggplant slices to get rid of any excess water. Coat them lightly in flour and fry until they're crispy but not burnt.
To plate, layer one or two tomato slices on the bottom, top with a quail, and add a few pieces of the fried eggplant...
Serve while it's still hot.


Notes

If you need this gluten-free, just use your favorite gluten-free flour for the eggplant coating.
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