Vegetarian spinach lasagna Indian style

Ingredients for 4 servings:

• 3 garlic cloves
• 2 onions
• 2 tbsp butter
• 1 tbsp curry powder
• 1 tbsp, heaped flour
• 800 ml milk
• 450 g creamed spinach, frozen
• 250 g spinach, chopped, frozen
• nutmeg
• Vegetable stock powder
• salt and pepper
• 200 g cream cheese, grainy
• 18 lasagna sheets, without pre-cooking
• 75 g Parmesan
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Finely chop the garlic cloves, halve the onions and slice them into thin half rings. Heat the butter in a deep frying pan and fry the garlic and onions until translucent. Add the curry powder and a heaped tablespoon of flour and sauté for a few minutes over medium heat, stirring continuously. Add a little more butter, if desired. Then gradually add the milk and simmer for about 5 minutes, stirring continuously until a smooth, creamy sauce forms. Add the frozen spinach and cook in the sauce with the lid closed until thawed. Season the spinach curry sauce with granulated vegetable stock, freshly grated nutmeg, salt, and pepper. Finally, stir the cream cheese into the sauce. Grease a 20 x 30 cm lasagna dish with butter. Then alternate the spinach curry sauce and a layer of lasagna sheets in the dish. This amount is enough for six layers of three lasagna sheets each. Spread the spinach curry sauce on the last layer of lasagna sheets and grate the Parmesan cheese over them. Bake the lasagna in a preheated oven at 200°C (top and bottom heat) for 30 minutes, covered with aluminum foil. Then remove the aluminum foil and bake the spinach lasagna for another 15 minutes.