Lasagna with feta and spinach

Ingredients for 4 servings:

• 2 onions
• 500 g minced meat, mixed
• 3 garlic cloves
• 100 ml red wine, dry
• 1 large can of tomatoes
• 750 g spinach or leaf spinach, young (frozen or fresh)
• 200 ml cream
• 1 pack of feta cheese
• 1 ball of mozzarella
• 100 g cheese, grated
• 2 tbsp tomato ketchup
• e.g. Lasagna sheet(s) without pre-cooking
• salt and pepper
• olive oil
• Nutmeg, grated
• 2 bay leaves
• Thyme
• oregano
• basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C. Prepare the spinach – either thaw it or trim it. Peel the onion and dice it into small pieces. Heat the oil in a pan and sauté the onions. When they are translucent, add the minced meat and garlic. Crumble the minced meat into small pieces with a wooden spoon and fry until browned. Deglaze with red wine. Add the tomatoes and break them up into pieces in the pan. Add the tomato ketchup. Add the bay leaves and season with herbs to taste. Simmer for about 15 minutes. Meanwhile, heat the thawed or prepared spinach and season with nutmeg, salt, and pepper. Add a little cream. Cut the feta cheese into large cubes. Slice the mozzarella. After simmering, add the remaining cream to the minced meat sauce. Brush a lasagna dish with a little olive oil. Cover the bottom of the dish with meat sauce, then add some spinach sauce and grated cheese. Then layer pasta sheets, then both sauces again, and then feta cheese. Continue layering until all the sauce is used up. The top layer consists of pasta, sauce, grated cheese, and mozzarella. Place the lasagna in the oven and bake for 30 minutes.