Lasagna with Chicken Liver

Rinse fresh spinach leaves or just defrost the frozen spinach in a saucepan at low temperature. Finely dice the onion and garlic and sauté in the olive oil. Chop the chicken liver and brown it in the onions. Extinguish with the red wine.

Add the tomatoes and the spices, season with salt and cook for about 5 minutes. Preheat the oven to 220 degrees. Grease a small baking dish (a rectangular one is ideal, an oval one is not bad either) with butter.

Carefully pull apart the spinach leaves a little bit, season with salt and juice of one lemon. Spread half of the spinach in the dish. Place 2 lasagne sheets on top. Then spread the liver-paradise mixture over it and cover it repeatedly with 2 sheets of dough.

Spread the remaining spinach on top. Please make sure that the dough sheets are covered, bare spots remain hard. Grate the cheese over it and bake in the oven at 220 degrees for 15 to 20 min. The cheese will form a golden crust.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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