John Myers
Ingredients for 6 servings:
- 500 g creamed spinach
- 400 g spinach, fresh, cleaned
- 1 point lasagna sheet(s)
- 100 g butter
- 250 ml milk
- 80 g flour
- 5 cloves garlic
- 200 g soft cheese, e.g. mild Camembert or Fleur rouge
- 200 g grated cheese, e.g. Emmental
- 400 g tomatoes, fresh
- 2 tsp sugar
- 1 tsp nutmeg, freshly grated
- 1 tsp black pepper
- Salt
- ½ tsp chili powder
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes
vegetarian
Melt the butter in a saucepan, press in the garlic cloves, and sauté until translucent. Add the creamed spinach and let it thaw. Combine the flour and milk in a glass and add to the buttered spinach. Increase the heat to high and stir with a whisk until a creamy sauce forms. Finely chop or tear the soft cheese and stir in. Season with nutmeg, sugar, salt, pepper, and chili. Finely dice the tomatoes. Chop the spinach leaves a little, if desired. Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Pour some of the garlic béchamel into a lasagna dish to cover the bottom. Add a layer of pasta sheets on top. Continue in the following order until all ingredients are used up: garlic béchamel, then alternating spinach leaves and/or tomatoes with some grated cheese, then pasta sheets. The final layer is simply béchamel and the remaining grated cheese. Bake the lasagna in the oven for 35-40 minutes. Serve with a mixed salad.
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