Spinach, Goat Cheese And Bacon Lasagna

• 7 11/16 cups frozen spinach or fresh
• 2 tablespoons olive oil
• 1 package lasagna noodles
• 1 1/3 cups goat cheese not too refined kind goat log
• 14 slices bacon
• 9/16 cup ground hazelnuts
• 2 eggs
• double cream 40 cl. liquid
• 1 mozzarella ball
• 3 tablespoons olive oil
• 1 pinch nutmeg

1. Preheat oven to 180 degrees Celsius.
2. In a large frying pan, heat the olive oil and saute spinach gradually adding as they begin to wilt.
3. Drain them for about 10 minutes in a colander.
4. Season with salt and pepper.
5. Grease the lasagne pan with a tablespoon of olive oil.
6. Place 4 lasagna sheets overlapping them.
7. Top with half the spinach and half of the goat cheese, crumbled.
8. Top with slices of bacon (use 5 slices per layer) and sprinkle with crushed hazelnuts.
9. Cover with more noodles and repeat a layer of spinach / goat / bacon / nuts (reserve some hazelnuts for decoration).
10. Finish with lasagne sheets.
11. In a small bowl, beat 2 eggs and gradually add the cream to obtain a smooth mixture, add salt, pepper, and nutmeg.
12. Cut the ball of mozzarella cheese into fifteen pieces.
13. Sprinkle top of lasagna with the mozzarella, the remaining bacon and some nuts.
14. Pour half of the egg- cream mixture and bake.
15. After 15 minutes, remove from the oven and pour the remaining cream-egg mixture over the lasagna and bake for 20 minutes more.
16. Remove lasagna from the oven, cover with aluminum foil and wait 10 minutes before serving.
17. To prepare in advance, bake for only 25 minutes and warm it up later for about 30 minutes at 160 C covered with aluminum foil

frozen spinach, olive oil, lasagna noodles, goat cheese, bacon, ground hazelnuts, eggs, cream, mozzarella ball, olive oil, nutmeg

Taken from www.yummly.com/recipe/Spinach_-Goat-Cheese-and-Bacon-Lasagna-781993 (may not work)