John Myers
Ingredients for 4 servings:
- 2 tbsp oil for frying
- 1 m.-sized onion(s)
- 1,350 g spinach, frozen
- 125 g butter
- 30 g flour
- 750 ml milk
- 600 g lasagna sheets
- 200 g Gouda, grated
- salt and pepper
- nutmeg
- Butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Simple, vegetarian and delicious!
For the spinach, dice the onion and sauté in a pan with the oil until translucent. Add the spinach and thaw over low heat. Season with salt and pepper. For the béchamel sauce, melt the butter in a pan and sauté the flour in it. Slowly add the milk, stirring constantly with a whisk, and bring to a boil, taking care not to burn. Season with salt and nutmeg. Grease a baking dish with butter and arrange a layer of lasagna sheets between each one (do not overlap): béchamel sauce – spinach – béchamel sauce – spinach – béchamel sauce. Finally, sprinkle the Gouda cheese on top. Bake in a preheated oven at 200°C (top/bottom heat) (180°C fan-assisted oven) for about 30 minutes, until golden brown.
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