Summary

Ingredients

For the sauce: (spinach sauce)

• 1 packet spinach leaves (frozen)
• 1 cup whipped cream
• 1 medium onion (s)
• some cream cheese (approx. 15 g)
• 1 pinch (s) salt
• 1 pinch (s) herbal salt
• some oil

For the sauce: (tomato sauce)

• 700 g tomato (s)
• 1 medium onion (s)
• 2 cloves garlic
• some oil
• oregano
• basil
• Seasoned Salt
• salt

For the sauce: (cheese sauce)

• 100 g mascarpone
• 1 cup whipped cream
• 100 ml milk
• 35 g cheese, rated
• 1 pinch (s) nutmeg
• 1 pinch (s) salt
• 1 tablespoon oil

Moreover:

• Oil or butter for the mold
• 12 lasagne plate (s), green
• Salt water
• oil
• 1 bag cheese, grated

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Instructions

1. Grease a large baking dish with oil or butter. Finely dice 1 onion and 1 clove of garlic (make sure that the onion is finely chopped).
2. Heat some oil in a pan and fry the onion cubes over medium heat for 3 - 5 minutes. Add the garlic and shortly afterwards the spinach leaves. Let the whole thing cook for about 10-15 minutes, until the spinach is thawed and hot. Add 1 cup of cream and 15 g of cream cheese and season with salt and herb salt to taste. Preheat the oven to 220 ° C (top / bottom heat).
3. For the tomato sauce, dice 1 onion and 2 cloves of garlic. Heat the oil in a saucepan, fry the onions until translucent. 700 g tomatoes (do not cut the tomatoes into small pieces, leave them whole) and the garlic in the pot and bring to the boil for about 20 minutes, then simmer. Puree the whole thing and season with oregano, basil, herb salt and salt to taste. Keep heating on a low flame.
4. For the cheese sauce, heat a cup of cream, 100 g mascarpone and 100 ml milk in a saucepan and bring to the boil. Slowly reduce the heat and after a few minutes over medium heat add 35 g of grated cheese. Season with a pinch of salt and nutmeg.
5. Then simmer the lasagne plates one after the other and with plenty of oil in salted water for about 4 - 5 minutes over medium to high heat. Be careful that the plates do not stick to each other, so it is better to boil 3 in one pot than squeeze 12 in the pot. Even if the package says pre-cooking not necessary, the pre-cooked plates often taste better.
6. Spread the plates on the bottom of the greased dish and top with the spinach-cream mixture. Stack more lasagne sheets on top and brush them with the tomato sauce in the middle and the cheese sauce on the outside.
7. Repeat these two steps until all the lasagne sheets and sauces are used up (you can vary, depending on how you want). Sprinkle the top layer with a packet of grated cheese and put in the oven. Baking time approx. 30 - 40 minutes, depending on the oven.