John Myers
Ingredients for 4 servings:
- 1 kg leaf spinach, or 750 g frozen leaf spinach
- Salt
- pepper
- nutmeg
- 2 garlic cloves
- 2 onions
- 2 tbsp oil
- 500 g double cream cheese
- 500 g tomatoes, chopped
- 2 tsp dried Italian herbs
- Fat, for the shape
- 250 g lasagna sheet(s)
- 100 g cheese, grated
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
Clean and wash the fresh spinach thoroughly. Sauté in a little boiling salted water for 3 minutes. Rinse the spinach, squeeze dry, and finely chop. If using frozen spinach, thaw it. Peel and chop the garlic and onions. Heat 1 tablespoon of oil in a saucepan and sauté half of the onions and garlic cloves. Add the cream cheese and spinach and sauté for 4 minutes. Season with salt, pepper, and nutmeg. Heat 1 tablespoon of oil in a second saucepan and sauté the remaining onions and garlic cloves. Deglaze with the tomatoes and add the herbs. Bring to a boil and simmer for 5 minutes. Season with salt and pepper. Preheat oven to 175°C (fan). Grease a baking dish. Alternate layers of lasagna sheets and spinach. Finish with lasagna sheets for the last layer. Spread the tomato sauce on top. Sprinkle with cheese and bake in the preheated oven for 45 minutes.
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