Summary

Ingredients

• 1 pack lasagne plate (s) without pre-cooking
• 2 packs spinach (cream or leaf spinach, depending on your taste)
• 1 large onion (s)
• 2 clove (s) garlic, according to taste
• 1 ½ can tomato (s), medium-sized, peeled (otherwise large can)
• 1 can corn kernels
• 1 tube tomato paste (alternatively 2 mini cans)
• 2 packs cheese (e.g. Emmentaler or Gouda), grated
• nutmeg
• Paprika powder
• pepper
• salt
• Vegetable oil

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Instructions

1. Dice the onions, peel and squeeze the garlic, sauté both in heated oil until translucent. Add the spinach. If it is still frozen, it will thaw in the pot.
2. Season to taste with salt, pepper and nutmeg.
3. Heat canned tomatoes with corn, reduce a little and season with salt, pepper and paprika powder (if you like it spicy, you can also add cayenne pepper or chili powder).
4. Line a large lasagne dish with lasagne sheets. Spread tomato paste over it. Then add the spinach and fill in the tomato sauce so that the lasagne sheets are completely covered. Sprinkle a handful of cheese on top.
5. Repeat the layers until the sauces are used up (approx. 5 layers). Sprinkle thickly with cheese and sprinkle with paprika powder (make sure that the last layer should be grated cheese.
6. Bake at 180 ° -200 ° C in a preheated oven for about 30 minutes.
7. A wooden shashlik stick can be used to check whether the noodle layers are soft.
8. A strong red wine and salad go well with it.
9. For a party I make two or three times the amount, because you can prepare this lasagne earlier.