Pasta dishes are just always delicious!
Rinse the fresh spinach (or defrost Tk spinach). Peel and finely chop the onion and garlic cloves. Sauté in hot olive oil, add spinach leaves, drop together and season with salt, pepper and nutmeg.
Blanch (scald) tomatoes with boiling hot water, skin and cut into eighths. Crumble the feta cheese. Pour some béchamel in a rectangular ovenproof dish (2 liters capacity) form. Then, in several layers, alternate lasagna sheets, drained spinach, feta cheese and tomatoes. Season each layer with a little bit of salt, pepper and nutmeg and pour sauce over it. The top layer should be sauce and the remaining feta cheese.
Bake in the oven heated to 200 °C for about half an hour covered and 15 minutes open.
* The lasagna tastes especially fine if you sprinkle each layer with toasted pine nuts.
Italy
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