Lasagna with real feta and leaf spinach

Ingredients for 2 servings:

• 500 g frozen leaf spinach
• 200 g feta cheese
• 100 g cheese (Emmental), grated
• 300 g crème fraîche
• 1 pinch(s) cumin
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of salt
• 1 tsp, levelled black pepper, freshly ground
• some lasagna sheets
• 1 tsp olive oil, for greasing the mold
• 1 tsp broth (instant)
• some basil, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lasagne with a difference and especially delicious.

First, add the frozen spinach leaves to boiling water and simmer for 6-8 minutes. Then drain over a sieve and return to the pot. Fold in the crème fraîche and crumble in the feta. Season with cumin, nutmeg, salt, pepper, and broth, and mix well. Grease a dish with olive oil and spread a layer of the spinach and cheese mixture on the bottom. Then add a layer of lasagna sheets and continue in this manner. For the final layer, use about twice as much spinach and cheese mixture as you used between the lasagna sheets. Finally, sprinkle with Emmental cheese and place in the oven preheated to 200°C. Bake until the cheese is slightly crispy. Garnish with a few basil leaves.