Spinach lasagna according to Mrs. Schneize

Ingredients for 4 servings:

• 800 g leaf spinach, frozen
• 1 cup herb cream cheese
• 4 garlic cloves
• 1 large onion(s)
• 2 can/n tomatoes, peeled
• 1 tbsp butter
• 1 tbsp flour
• 300 ml milk
• salt and pepper
• nutmeg
• Herbs
• 100 g Parmesan, freshly grated
• 100 g cheese (Pecorino), freshly grated
• 1 pkt. Dough (pasta dough), fresh, roll, from the refrigerated section
• olive oil
• Butter, for greasing the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Thaw the spinach. Squeeze it out a little and place it in a bowl. Add 3 crushed garlic cloves, the cup of herb cream cheese, salt, freshly ground black pepper, and a pinch of nutmeg. Season the spinach mixture to taste; the lasagna will tolerate it. Finely chop the onion and the remaining garlic clove and sauté in olive oil until softened. Add the peeled tomatoes (if you want it to be more intense, you can add a little more tomato paste), season with salt and fresh black pepper, and let it simmer slightly. The sauce shouldn’t be too runny in the end. If you like, you can also chop fresh herbs and add them—I usually leave it plain, since the spinach mixture should be the focus. While the sauce is reducing, preheat the oven (175°C fan/convection oven) and prepare the béchamel sauce in a saucepan. Melt the butter. Once it’s melted, whisk in the flour and pour in the milk. Stir thoroughly to avoid lumps. Once the béchamel sauce has boiled and is creamy, remove the pan from the heat. Season the sauce with salt, white pepper, and nutmeg. Grease a baking dish with butter. Spread some béchamel sauce in the dish, then cut the pasta dough and add a layer (I always use fresh pasta dough because you can cut it to size and it’s always cooked through). Spread some of the spinach mixture on top, add tomato sauce, then béchamel sauce, another layer of pasta—and so on until all the ingredients are used up. The top layer should be béchamel sauce. Mix the freshly grated cheeses and spread them over the lasagna. Then bake the lasagna for about 40 minutes.