Prepare the cream by mixing the robiola, 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 layer the lasagna, raw spinach, cherry tomatoes, cream, and sprinkle everything with cheese.
Continue this way until all layers are completed.
On the last layer, spread the cream and two tablespoons of pesto over the entire surface.
Sprinkle with grated parmesan, plenty of breadcrumbs, and a drizzle of oil.
Bake in the oven at 180°C for about 30 minutes.
Refrigerator
If there are leftover portions, store in the refrigerator and reheat in the oven before consuming. Great to enjoy with a fresh mixed salad.
Italia, Liguria
| Energy (kcal) | 140.43 |
| Carbohydrates (g) | 3.25 |
| of which Sugars (g) | 3.03 |
| Fat (g) | 10.18 |
| of which Saturates (g) | 5.98 |
| Protein (g) | 8.92 |
| Fiber (g) | 0.45 |
| Sale (g) | 0.35 |
