Pairs well with Open Sardine Lasagna
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Open Sardine Lasagna
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A practical and inexpensive open lasagna made in a frying pan, perfect for Easter.
00:30:00 total
Serves 4
easy
Main Various
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Ingredients
- canned sardines - 4 cans (4 cans)
- spinach - 1 bunch (1 large bunch)
- yellow cherry tomatoes - 300g (300g (about 1 cup))
- garlic - 3-4 cloves (3 to 4 cloves)
- onion - 1/2 (1/2 onion)
- parsley - to taste (to taste)
- Parmesan cheese - to taste (to taste, freshly grated)
- lasagna noodles - 4 sheets (4 sheets, dry)
- olive oil - watch the video to see (drizzle)
- butter - watch the video to see (optional)
- capers - watch the video to see (optional)
- salt - to taste (to taste)
- black pepper - to taste (to taste)
Instructions
- Prepare the Base: Heat sardine oil and a drizzle of olive oil in a frying pan over medium heat.
- Sauté Vegetables: Sauté chopped onion and garlic, season with salt and black pepper.
- Add Ingredients: Add butter, capers, tomatoes, and spinach, and let it cook well.
- Add Sardines: When almost ready, add pieces of sardines carefully.
- Finish with Parsley: Add a lot of parsley and the sauce.
- Cook Lasagna Noodles: Cook dry lasagna noodles according to package instructions and set aside.
- Assemble the Lasagna: Start with sauce, then layer with cooked lasagna noodles, alternating layers until desired number is reached.
- Final Touch: Top with raw spinach and freshly grated Parmesan cheese.
