Green Lasagna

Pasta dishes are just always delicious!

Rinse and prepare fresh spinach.

Prepare bechamel sauce:

Melt the butter over medium heat. Now sprinkle in the flour and sweat it, stirring, until there are no more lumps and the flour has taken on a golden yellow color.

Gradually fold in the cold milk. Whisk the sauce thoroughly and simmer on low heat for 20 min, then season with salt, pepper and nutmeg (freshly grated).

Now peel and finely chop the onion and garlic cloves. Sauté in the heated olive oil, then add the spinach, fall together and season with salt, pepper and nutmeg.

Cut the tomatoes crosswise, blanch (scald) with boiling hot water and skin. Remove the stalk and cut into eighths. Coarsely crumble the feta cheese.

Pour some bechamel sauce into a rectangular heatproof dish. Later, in several layers, put lasagna sheets, drained spinach, feta cheese and tomatoes. Season each layer with a little bit of salt, pepper and nutmeg. The top layer should be pasta, the remaining sauce and a tiny bit of feta cheese.

Bake covered in the oven heated to 200§ (gas: level 3) for about 30 min. Then bake for another 15 min. without the lid.

This lasagna tastes particularly fine if each layer is still sprinkled with toasted pine nuts.

Nutritional Info:

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