Summary

Ingredients

For the vegetables:

• 3 clove (s) garlic
• 3 onion (s)
• 4 tablespoon olive oil
• 600 g spinach leaves, frozen
• 3 tablespoons water
• salt and pepper
• nutmeg

For the sauce:

• 50 g butter, or mararine
• 50 grams flour
• 500 ml milk, cold
• 500 ml vegetable stock, cold
• salt and pepper
• nutmeg
• 300 g sheep cheese
• 225 g lasane plate (s), without pre-cookin
• 100 g cheese, rated

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Instructions

1. Peel the garlic and onions and cut them into small cubes. Warm the oil in a saucepan or pan. When the oil is hot enough, steam the garlic and onion cubes in it until translucent. Now add the defrosted spinach and the water and let the spinach thaw over low heat with the lid on, stirring occasionally. Season the mixture with salt, pepper and nutmeg.
2. Preheat the oven: top / bottom heat 200 ° C, hot air 180 ° C, gas level 2-3.
3. For the bechamel sauce, you have to melt the butter or margarine in a saucepan. When the butter is hot, stir in the flour. Heat the flour in it until it is light yellow. (= Roux) Now 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. Season with salt, pepper and nutmeg.
4. Crumble the feta cheese. Now put some of the sauce in a baking dish, put 1 layer of lasagne sheets on top, then put some spinach and some sheep cheese on top and cover with sauce. Repeat this (lasagne sheets, spinach, sheep cheese and bechamel sauce) so that there are about 4 layers of lasagne.
5. Spread the rest of the béchamel sauce on the top layer of lasagna and sprinkle the gratin cheese over the lasagna.
6. Put the tin in the oven without the lid on the wire rack and bake for about 35 minutes.