Spinach lasagna with mozzarella

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp oil
• 600 g leaf spinach, frozen
• salt and pepper
• Nutmeg, freshly grated
• 2 tbsp butter
• 3 tbsp flour
• 400 ml milk
• 2 balls of mozzarella
• 250 g lasagna sheets

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, simple and super delicious

Grease a baking dish with 1 tablespoon of oil. Finely dice the onion and fry in 1 tablespoon of hot oil over medium heat until translucent. Add the spinach and let it thaw over low heat, stirring occasionally. Season the spinach with salt, pepper, and a pinch of nutmeg. Melt 2 tablespoons of butter in a small saucepan, add 3 tablespoons of flour, and mix well with a whisk. Turn off the heat and gradually add the milk while stirring. Stir until there are no lumps or residue left at the bottom. Season the sauce with 1 teaspoon of salt, 2 pinches of pepper, and 2-3 pinches of grated nutmeg. Slice the mozzarella and preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Layer the lasagna, placing a thin layer of spinach at the bottom, then layering in the following order: lasagna sheets – spinach – 6 tablespoons of sauce. Finally, pour the remaining sauce over the top and place the mozzarella on top. Sprinkle the mozzarella with salt and cover the baking dish with aluminum foil. Cook for 25 minutes on the middle rack with the foil, then for 20 minutes without the foil. When the mozzarella is golden brown in spots, the lasagna is ready.