Heat the spinach in a saucepan with 150 ml milk. Put the ricotta with 150 ml milk, 100 g Emmental cheese in a bowl. Peel the garlic into coarse pieces and press through a garlic press. Add salt and pepper and mix everything together well.

Spread one third of the spinach mixture in a baking dish (20 + 20 cm) and spread about one third of the ricotta mixture over it. 2 Lay lasagne sheets next to each other. Repeat the process. Finish with the spinach and ricotta mixture. Remaining Emmental (100 gr. Bake in a hot oven at 200 degrees for about 35-40 minutes.

Take the spinach lasagna out of the oven, let it cool down a little and then enjoy.