Spinach lasagna

Ingredients for 4 servings:

• 900 g spinach, frozen
• 1 package of lasagna sheets
• 4 large tomatoes
• 200 g feta cheese
• 200 g cream cheese
• 4 tbsp butter
• some flour
• some milk
• 200 g cheese, grated
• salt and pepper
• nutmeg
• oregano
• 1 liter of salt water
• some olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with fresh tomatoes and feta

Thaw the spinach in the water and simmer briefly. Drain the spinach, reserving the cooking water. Wash the tomatoes and cut into slices about 1/2 cm thick. Crumble the feta cheese. Make a roux from the butter, flour, milk, and cooking water, and season with salt, pepper, and nutmeg. Stir in the cream cheese. Grease a baking dish with olive oil. Cover the bottom with a little of the roux, then line it with a layer of lasagna sheets, spread the spinach on top, and then place the tomato slices on top. Sprinkle the feta cheese on top, season with a little oregano, and cover with the roux. Continue layering in this order. Finally, place more lasagna sheets on top and cover with the remaining roux. Sprinkle the grated cheese over the top and bake in a preheated oven at 200°C for about 30 minutes, until the cheese is golden brown.