Aurora's Four-Cheese Spinach Lasagna

Ingredients for 4 servings:

• 500 g fresh leaf spinach
• 12 lasagna sheets, more if needed
• 300 g gratin cheese (Gouda and Tilsiter or Cheddar), mixed, grated
• 200g Gorgonzola
• 100 g herb cheese spread
• 250 ml whole milk
• 200 g whipped cream
• 2 tbsp oil
• 3 garlic cloves
• 2 m.-sized onion(s)
• 2 tbsp butter
• 2 tbsp, heaped flour
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian, very high in calories

Wash the spinach and remove the stem ends, if necessary, then drain. Slice and finely chop the onions and garlic. Add two tablespoons of oil to a large pot and gently sauté the onions and garlic over medium heat, avoiding browning. When the onions are nice and translucent, add the spinach in batches, gradually wilting. Meanwhile, prepare the béchamel sauce. Heat two tablespoons of butter in another pot, add two tablespoons of flour, and mix thoroughly. Then slowly mix in 250 ml of milk, stirring constantly to avoid lumps. When the sauce finally reaches the desired consistency, season with a pinch of salt, pepper, and nutmeg, and stir in about 50 g of the gratin cheese. If the sauce becomes too thick, thin with a little milk and continue stirring. Once the spinach has wilted and is well blended with the garlic and onions, add just a pinch of salt (the cheese will be salty enough), pepper, and nutmeg. Deglaze everything with a cup of heavy cream, then bring to a boil. Now add 100-200g Gorgonzola, about 50g herb cream cheese, and 50g gratin cheese, as needed. Cook until a creamy sauce forms. If there is too much liquid, add more cheese, and if necessary, dust it with a little flour. Grease a baking dish and add the spinach sauce as the bottom layer, then add the lasagna sheets, then béchamel sauce, lasagna sheets, spinach sauce, etc. Finish with the spinach sauce. Place in a hot oven at approx. 180°C – 200°C fan-assisted oven for 20 minutes. Check occasionally. When the cheese in the spinach sauce has set slightly, remove the casserole and sprinkle with the remaining gratin cheese. Return to the oven for another 10-15 minutes. Then remove and enjoy. Tip: The cheeses can of course be varied according to taste.