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A delicious and light lasagna with spinach, cherry tomatoes, and robiola cream. Perfect for a tasty lunch or dinner.
Prepare the cream by mixing the robiola, the milk, and two tablespoons of pesto.
Cut the cherry tomatoes in half and season them with oil, salt, and pepper.
Spread a little cream on the bottom of the baking dish, then arrange the lasagna sheets, the raw spinach, the cherry tomatoes, the cream, and sprinkle everything with the cheese.
Continue like this until all the layers are used up.
When you reach the last layer, spread the cream and two tablespoons of pesto over the entire surface.
Sprinkle with grated Parmigiano, plenty of breadcrumbs, and a drizzle of oil.
Bake in the oven at 180°C for about 30 minutes.
Refrigerator
If there are leftovers, store in the refrigerator and reheat in the oven before serving. Great enjoyed with a fresh mixed salad.
Italia, Liguria