Spinach Lasagna with Sheep Cheese

Preparation:

1. Regarding the quantity of lasagna plates, it should be said that the ones pre-cooked here are homemade. (See pasta recipe for strozzapreti and lasagne platters: Strozzapreti. If a finished product is used, the amount may be reduced and these do not necessarily have to be pre-cooked.

Preparation spinach:

1. Peel the onion, dice it into small pieces. Skin the garlic, finely chop. Sweat both in a pan in the oil until translucent. Add the frozen spinach, turn the heat down halfway and sweat it while stirring several times. When it is completely thawed, season everything with salt and pepper and take it off the stove immediately and keep it ready. Divide the feta into coarsely crumbles and also keep it ready.

Bechamel sauce:

1. Melt the butter in the saucepan over medium heat. When it bubbles, stir in the flour. When everything has combined well, gradually stir in the milk vigorously in small amounts with a whisk. Turn the heat down a little more, season the sauce with pepper, salt and nutmeg and continue to simmer while stirring vigorously until it has a smooth, very creamy consistency. Then take it off the stove and keep it ready.

Completion:

1. Preheat the oven to 220 ° O / bottom heat. Butter a baking dish – about 20 x 20 cm. First spread a thin layer of sauce on the bottom. Place a layer of lasagne plates (pre-cooked or raw) on top. Spread 1/3 of the spinach on top, sprinkle 1/3 of the crumbled feta over it and pour a few spoons of the sauce over everything. Then further layer with 1 layer of platters, spinach, feta and sauce, 1 layer of platters, spinach, feta and sauce. The final layer is a last layer of platters and a thin layer of sauce on top. (Divide the sauce so that it is enough for 2 thin and 3 slightly thicker layers.) Scatter the grated Parmesan over the last layer of sauce.
2. The baking time of the lasagna is 35 minutes on the 2 rails from the bottom. The cheese should have a golden brown crust.