Make the lasagna extra creamy and tasty by replacing the bechamel sauce with Philadelphia – simple, creamy and really tasty. Philadelphian is topped with garlic fried eggplant, tomato sauce and fresh lasagna plates.
1 yellow onion
70 g of spinach
2 cloves of garlic, pressed
oil, for frying
400 g tomato sauce [1 jar]
150 g of sun-dried tomatoes
1 package of fresh lasagna plates
300 g Philadelphia Classic Original
1 cup cheese, grated
Set the oven to 225 degrees.
Slice eggplant and onion thin. Melt in a frying pan together with oil until it starts to soften. Then add the spinach and garlic to the frying pan and fry until everything is soft.
Pour the tomato sauce into a bowl and mix down the sun-dried tomatoes.
Start with a layer of tomato sauce. Then mix vegetables and tomato sauce with lasagna plates and layers of Philadelphia in an oven shape.
Finish with a thin layer of tomato sauce and grated cheese.
Grate in the oven for 15-20 minutes.