John Myers
Ingredients for 3 servings:
- 500 g spinach (fresh or frozen)
- 2 onions
- 1 can of mushrooms
- 200 ml cream
- Flour
- butter
- 200 g cheese (raclette)
- Salt
- pepper
- nutmeg
- oil
- Lasagna sheet(s) – without pre-cooking
- 50 g Parmesan
- 200 ml water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Chop the onions into small pieces and sauté briefly with the mushrooms. Then add the spinach and 200 ml of water. Let everything simmer. The water shouldn’t completely evaporate; the spinach should still be floating. Season generously with salt, pepper, and nutmeg. Make a béchamel sauce from the cream, flour, and butter, then stir in the Parmesan cheese. First, place the lasagna sheets in a greased baking dish and then top with the spinach using a ladle. The spinach can be watery; this will help the lasagna sheets cook better. Alternate the layers, then pour the béchamel sauce over the top and top with finely chopped raclette cheese. Bake the whole thing at 200°C for 30 minutes.
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