Spinach lasagna

Ingredients for 4 servings:

• 1 point lasagna sheet(s)
• ½ onion(s), finely diced
• 2 cloves garlic, finely chopped
• 1 tsp butter
• 200 ml milk
• 200 ml vegetable stock
• e.g. salt and pepper
• e.g. nutmeg
• 4 tbsp wholemeal spelt flour
• 500 g spinach
• 100 g Gouda, reduced fat
• 50 g Parmesan
• 1 tsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian, reduced-fat

Melt the butter in a saucepan. Sauté the diced onion and garlic until translucent. Combine the milk and broth with the flour and pour in the sauce. Simmer for about 5 minutes. Add the spinach and, if necessary, let it thaw. If desired, add some (20 g) of the Parmesan cheese to the sauce and season with salt, pepper, and nutmeg. In the meantime, grease a baking dish with olive oil, grate the cheese, and pre-cook the lasagna sheets if necessary. Layer the lasagna sheets in the baking dish, then the spinach sauce, then the Gouda cheese, then more lasagna sheets, and so on, until all the ingredients are used up. Finish with the spinach sauce (if you like, you can also make a pure béchamel sauce for this). Sprinkle with the remaining Gouda cheese and Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-30 minutes.