Spinach and Sheep Cheese Lasagna

Summary

Ingredients

• 3 onion (s)
• 4 tablespoon olive oil
• 600 g spinach leaves, frozen
• 3 tablespoons water
• 0.5 ½ mug Dr. Oetker crème légère (75g)
• Salt and pepper, freshly ground
• some nutmeg, freshly grated
• 350 g mushrooms
• 50 g butter or mararine
• 50 g wheat flour
• 300 ml milk
• 500 ml vegetable stock
• 1 ½ cup Dr. Oetker crème légère (225g)
• 400 g sheep cheese
• 225 g lasane sheets, without pre-cookin
• 30 g pine nuts

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Instructions

1. To prepare:
2. Peel the onions and cut into small cubes. Heat the oil in a saucepan or pan. Steam the onion cubes until translucent. Add unthawed spinach and water and thaw the spinach over low heat with the lid on. Add 75 g of crème légère and season with salt, pepper and nutmeg. Clean the mushrooms and cut them in slices.
3. Preheat oven:
4. Hot air: 200 ° C
5. Béchamel sauce:
6. Melt butter or margarine in a saucepan. Heat the flour in it, stirring, until the flour is light yellow. Pour in the milk and vegetable stock and beat with a whisk, making sure that there are no lumps. Bring the sauce to a boil and cook over low heat for about 5 minutes without a lid, stirring occasionally. Add 225 g of crème légère and season well with salt, pepper and nutmeg.
7. Prepare:
8. Crumble the sheep cheese. Put some of the sauce in a square casserole dish, place a layer of lasagne on top, then put some spinach, some mushroom slices, a few pine nuts and some sheep cheese on top. Layer all the ingredients one after the other, so that there are about 4 layers of lasagne. Spread the rest of the bechamel sauce on the top layer of lasagne. Spread the remaining sheep cheese and spinach on top. Put the pan in the oven without the lid on the wire rack.
9. Nutritional information:
10. Energy 3228 kJ, 771 kcal
11. Fat 50 g
12. Carbohydrates 49 g
13. Protein 32 g