Spinach lasagna

Ingredients for 4 servings:

• 1 large onion(s)
• 900 g creamed spinach, frozen
• 12 lasagna sheets
• 1 cup crème fraîche with herbs
• 1 pack of cheese, grated
• 1 pack of feta cheese
• a little salt and pepper
• a little nutmeg
• little oil
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian

Thaw the frozen creamed spinach in a bowl beforehand so it cooks faster. Dice the onion and sweat it in a little oil in a pan until translucent, making sure it doesn’t brown. Add the thawed or still frozen creamed spinach and simmer until completely thawed. Next, add the pot of crème fraîche and half of the crumbled feta and stir through. Season with salt, pepper, and a little nutmeg. Next, grease a baking dish, if necessary, and start layering. Start with a thin layer of spinach mixture and then layer with the lasagna sheets until all of it has been used. Dice or crumble the remaining feta over the last layer of spinach and cover with the grated cheese. Depending on the thickness of the lasagna sheets, place the lasagna in the oven at 170-190 degrees Celsius (convection oven) for 20-30 minutes. Tip: If you like, you can also add salmon.