Spinach and Ricotta Lasagna

Ingredients for 4 servings:

• Lasagna sheet(s)
• 800 g creamed spinach, frozen
• 250 g ricotta
• 200 g mozzarella, grated
• 100 g feta cheese
• 50 g processed cheese
• 100 ml milk
• 2 onions
• oil
• Sugar
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

vegetarian, with caramelized onions

Slowly heat the frozen creamed spinach in a large saucepan and warm through. Meanwhile, finely chop the two onions and heat them in a small pan with a little oil until translucent. Then add about 3 teaspoons of sugar and reduce the heat to allow the onions to caramelize and become slightly brown and sweet. Then remove from the pan. Once the creamed spinach has thawed and warmed through, add the ricotta, milk, and processed cheese and simmer on low heat. Cut the feta cheese into small pieces, add half to the spinach mixture, and set the other half aside. Grease a baking dish with a little oil. Preheat the oven to 180°C (top/bottom heat). Season the finished spinach mixture with salt and pepper. Now you can begin layering the lasagna. To do this, alternate lasagna sheets and spinach filling in the baking dish, then top with mozzarella and finely chopped feta cheese. Bake in the oven for 35 minutes.