Leaf spinach lasagne with carrots and parsnips

Ingredients for 4 servings:

• 3 carrots
• 3 parsnips
• 1 pack of leaf spinach with cream (ready-made product)
• 6 tbsp milk
• 9 lasagna sheets
• 300 g herb cream cheese
• 1 cup sour cream
• 1 onion(s)
• 100 g Gouda, grated

Instructions

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

for a large casserole dish

Place frozen spinach leaves in a saucepan with 6 tablespoons of milk, thaw on heat 3/4 with the lid closed, stirring occasionally. Peel and slice the carrots and parsnips, and finely dice the onion. Fry the onions in a pan with a little oil, add the carrots and parsnips, and continue cooking. After a few minutes, stir in half of the cream cheese and half a cup of sour cream, mix everything well, and bring to a boil. Simmer for about 10 minutes. Add the thawed spinach leaves to the pan and mix well. Alternate layers of vegetable sauce and lasagna sheets in a large baking dish, starting with the sauce and finishing with the lasagna sheets. Combine the remaining cream cheese, sour cream, and 2 tablespoons of grated cheese, thinning with a little milk if necessary. Spread the cream cheese sauce on the last lasagna sheet until everything is covered. Sprinkle with more cheese to taste. Place the lasagne in a preheated oven at 180°C (fan oven) for 30 minutes.