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