1. Slice the veal into very thin, even pieces, add salt and pepper and rub in the mustard. Then heat the oil and fry the meat briefly. Cut a small cross into the tops of the tomatoes and fry along with the meat.
2. Add the washed spinach to some melted butter in a pan, leave to wilt and flavour with garlic, salt, nutmeg and cream.
3. Slice the cooked lasagne sheets into pieces of a similar size to the veal. Serve the spinach onto pre-heated plates then add a lasagne sheet on top followed by some parsley pesto and a piece of meat. Repeat until all of the ingredients have been used. Then top with the pesto. Garnish with tomatoes and parsley.Print recipe
|No products in your cart|