Spinach and curd lasagna

Ingredients for 4 servings:

• 450 g leaf spinach, frozen, or spinach of your choice
• 5 garlic cloves
• 3 tbsp olive oil
• 1 small onion(s)
• 800 g tomatoes, chopped, from the can
• 2 tbsp tomato paste
• 500 g low-fat curd cheese
• 4 tbsp mineral water
• 100 g Parmesan
• 200 g grated cheese, reduced fat, for gratinating
• 250 g lasagna sheet(s)
• Butter for the mold
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cook the spinach in a little water for about 4 minutes, drain in a colander, and let it drain. Peel and finely dice the garlic. Heat 1 tablespoon of olive oil in a pan and sauté 2 cloves of garlic. Add the spinach, sauté briefly, and season generously with salt and nutmeg. Peel and finely dice the onion. Heat the remaining olive oil in a saucepan and sauté the onion and remaining garlic. Add the canned tomatoes and simmer uncovered. Season with salt, pepper, and oregano, and thicken with the tomato paste. Mix the quark with the mineral water until smooth. Finely grate the Parmesan cheese, mix into the quark, and season with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with butter. Alternate layers of the lasagna sheets, tomato sauce, quark mixture, and spinach in the dish. Top with a layer of pasta spread with tomato sauce and sprinkle with cheese. Bake in the middle rack of the oven for about 45 minutes. Tip: If you’re not so conscious of calories, you can use creamed spinach or spicy spinach instead of leaf spinach. You can also replace the diced tomatoes with about 500g of passata and 2 sliced ​​fresh tomatoes.