Spinach lasagna with feta

Ingredients for 5 servings:

• 400 g lasagna sheet(s)
• 1 garlic clove(s)
• 1 onion(s)
• 1 kg leaf spinach, frozen
• 500 g tomatoes, pureed
• 2 tbsp tomato paste
• 400 g feta cheese
• 200 g cheese, grated
• 40 g butter
• 40 g flour
• 500 ml milk
• 1 bunch of parsley
• some oil
• possibly chili powder
• salt and pepper
• nutmeg

Instructions

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

Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Finely chop the onion and garlic clove and fry in a little oil in a pan. Add the spinach and simmer until softened. Stir in the passata and tomato paste and season with salt and pepper. If you like it spicy, you can also add chili. For the béchamel sauce, make a roux of butter and flour. Add the milk and stir continuously until a creamy sauce forms. Season the sauce with chopped parsley, nutmeg, salt, and pepper. Cut the feta into small pieces. In a baking dish, layer the lasagna in the order of lasagna sheets, spinach, feta, and béchamel sauce. The last layer is the béchamel sauce. Finally, sprinkle with grated cheese. Bake the lasagna in the oven for 35 minutes.