Spinach lasagna, spicy

Ingredients for 4 servings:

• 1 kg leaf spinach (if frozen, then less)
• 2 onions
• 2 cloves garlic
• 3 tbsp oil
• salt and pepper
• nutmeg
• 600 g double cream cheese
• vegetable broth
• 100 g Parmesan, grated, or more
• sprig thyme, sage, basil
• 1 tbsp tomato paste
• 1 can tomato(s) (Pizza tomatoes, 425 ml)
• 250 g lasagna sheet(s)
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sort and wash the spinach thoroughly. Drain. Peel the onions and garlic and finely dice. Heat 1-2 tablespoons of oil in a large pot. Briefly sauté half of the onions and garlic while stirring. Add the spinach and toss to wilt. Season with salt, pepper, and nutmeg. Then remove from the heat. Mix the cream cheese with the broth until smooth. Add the mixture to the spinach and mix well. Stir in half of the Parmesan cheese. Season to taste, if desired. Wash the herbs, shake dry, pick off the leaves, and finely chop. Heat 1 tablespoon of oil in another pot. Sauté the remaining onions and garlic. Add the tomato paste and sauté briefly. Deglaze with the tomatoes. Stir in the herbs and bring to a boil briefly. Season to taste. Grease a baking dish. Spread some of the spinach mixture in it and cover with lasagna sheets. Continue until all the spinach mixture and sheets have been used up. Finish with lasagna sheets. Spread the tomato sauce on top and sprinkle with the remaining cheese. Bake in a preheated oven at 200 degrees Celsius for about 45 minutes.