Chard or spinach lasagna

Ingredients for 3 servings:

• 600 g chard or spinach or mixed
• 1 onion(s), diced
• 3 clove(s) garlic, squeezed
• e.g. lasagna sheet(s)
• 8 small tomatoes, e.g. cocktail or Roma tomatoes
• 200 ml cream, 15% fat
• 200 ml crème fraîche
• 50 g pine nuts
• salt and pepper
• nutmeg
• 200 g Gouda, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

simply

Sauté the onion and garlic in a pan with a little oil. Then add the washed and finely chopped chard or spinach and fry briefly until it has wilted slightly. Now stir in the crème fraîche and the cream. Chop the tomatoes and add them to the pan, letting everything simmer briefly over low heat. In the meantime, carefully toast the pine nuts briefly in a separate pan without any fat and then stir them into the sauce. Finally, season with salt, pepper, and nutmeg. Preheat the oven to 200 degrees Celsius (top/bottom heat). Now layer the lasagna in a baking dish. Start with a little sauce, then a few sheets of pasta and more sauce, repeating this as often as possible. Finally, sprinkle on the cheese and place in the oven for about 25 minutes. I usually make the lasagna with chard and spinach, but frozen ones also work. The quantities for the chard/spinach and tomatoes are approximate, as I always cook it by feel.