|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|
Roast the pine nuts in a pan until golden.
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.
Next, place a halved lasagne sheet on top. Press down slightly and repeat the process as often as required. For a decorative effect, finish with vegetables on the very top.