- 2 cloves sliced garlic
- 2 t olive oil
- 1 cup cream
- 150 g baby spinach
- 1 500 g packet of lasagne sheets, cooked
- 125 g buffalo mozzarella
Preheat the oven to 180°C.
Gently fry cloves sliced garlic in olive oil until golden and fragrant. Add cream and reduce for 5 minutes. Add baby spinach and wilt.
Season to taste, then layer the mixture between sheets of al dente lasagne and top with torn buffalo mozzarella.
Scatter with grated nutmeg and season, then bake for 25 minutes, or until bubbling and golden