Summary

Ingredients

• 450 g frozen spinach or spinach your choice
• 5 clove (s) garlic
• 3 tablespoon olive oil
• 1 small onion (s)
• 800 g tomato (s), chunky, from the can
• 2 tablespoon tomato paste
• 500 g low-fat quark
• 4 tablespoon mineral water
• 100 g parmesan, best freshly rated
• 200 g cheese, reduced fat, for ratinatin
• 250 g lasane plate (s)
• Butter, for the mold
• salt and pepper
• 1 tablespoon oregano, dried

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Instructions

1. Cook the spinach with a little water for about 4 minutes, drain in a sieve and drain. Peel the garlic and cut into fine cubes. Heat 1 tablespoon of olive oil in a pan and sauté 2 cloves of garlic. Add the spinach, sauté briefly and season well with salt and nutmeg.
2. Peel the onion and cut into fine cubes. Heat the rest of the olive oil in a saucepan and sauté the onion and the rest of the garlic. Add the canned tomatoes and simmer openly. Season with salt, pepper and oregano and thicken with the tomato paste.
3. Mix the quark with the mineral water until smooth. Finely grate the parmesan, mix with the quark and season with salt and pepper.
4. Preheat the oven to 200 ° C. Grease a baking dish with butter. Layer the lasagne sheets, tomato sauce, quark mixture and spinach alternately in the pan. Finish the lasagna with a layer of pasta, coated with tomato sauce, and sprinkle with the cheese. Bake in the oven on the middle rack for about 45 minutes.
5. Tip:
6. If you don`t pay attention to the calories, you can also use creamed spinach or seasoned spinach instead of leaf spinach!
7. The chunky tomatoes can also be replaced with about 500 g tomato puree and 2 fresh tomatoes, sliced!