Spinach, tomato, and feta lasagna

Ingredients for 4 servings:

• 700 g creamed spinach, frozen
• 250 g feta cheese
• 150 g crème fraîche
• 350 g tomatoes, pureed
• 200 g cherry tomatoes
• 12 lasagna sheets
• salt and pepper
• nutmeg
• chili flakes
• 200 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

simple and vegetarian

Place the creamed spinach in a bowl and let it thaw. Preheat the oven to 180°C fan/convection oven. Crumble the feta and add it to the spinach, seasoning with nutmeg. Place the passata and crème fraîche in a bowl. Wash and quarter the cherry tomatoes, and add them. Season with pepper, salt, and chili flakes. Now alternate layers of tomato sauce, lasagna sheets, and spinach sauce in a large baking dish. Tip: end with a liquid layer so the cheese melts well during baking. Finally, spread a layer of grated cheese over the lasagna. Bake the lasagna in the hot oven for about 35 minutes. It’s ready when the lasagna sheets are soft.