Spinach and feta lasagna

Ingredients for 4 servings:

• 500 g creamed spinach, frozen
• 500 g leaf spinach, frozen
• 1 large onion(s) or 2 small ones
• some oil
• 1 pack of feta cheese, 200 g
• 250 g Gouda or Emmental cheese, grated
• 1 cup crème fraîche
• 1 garlic clove(s)
• 1 tsp vegetable broth
• possibly salt and pepper
• possibly nutmeg
• 9 lasagna sheets, approx., depending on the shape

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

quick, easy, delicious

Finely chop the onion(s) and garlic, and sauté them together in a little oil in a pan for a few minutes. Add the frozen spinach to the pan and thaw over low to medium heat, being careful not to burn the spinach. Tip: It’s best to add 50-100 ml of water, put the lid on the pan, and stir occasionally. The more the spinach thaws, the more often you should stir and pay attention to the temperature so the spinach doesn’t burn on the bottom. Once the spinach is thawed, add the vegetable stock powder. Season to taste with a little salt and pepper, and optionally nutmeg, stir, and remove the pan from the heat. Fill a baking dish with a thin layer of spinach—about 1/2 cm thick. Spread 1 tablespoon of crème fraîche on top and crumble 1/3 of the feta cheese on top, then cover with lasagna sheets. Now spread another approximately 1 cm thick layer of spinach, followed by crème fraîche and another 1/3 of the feta cheese, and finish with lasagna sheets. Repeat this process once more. Then, as the final layer, spread the remaining spinach on the lasagna sheets, spread the remaining crème fraîche on top, and sprinkle with grated cheese. Place in a preheated oven at approximately 180°C (top/bottom heat) and cook according to the lasagna sheet package instructions until the cheese reaches the desired browning.