Spinach Lasagna

How to prepare spinach lasagna

1. Weigh the spinach after sorting and cleaning. Wash well and leave to drain in a sieve.
2. Cut the green onion into rounds, and finely chop the dill and mint.
3. Finely chop the spinach with a knife.
4. Heat the oil in a pan, add the sliced garlic and sauté quickly, about 1 minute. Add the spinach in 3 batches, waiting for each batch to wilt before adding the next. Stir frequently. Transfer the spinach to a bowl, pressing it slightly to release the water.
5. Add the onion and herbs to the spinach. Add the crumbled cheeses. Mix very well - you'll see the cheese softens a bit from the warm spinach. Taste the mixture and season with salt and pepper to taste.
6. Bring a large pot of salted water to boil.
8. Prepare the béchamel sauce following the instructions here (you will use 300ml milk). Season the sauce with salt, pepper, and a pinch of nutmeg.
9. By now the water should be boiling. Lower the heat so it's no longer at a rolling boil and add lasagna sheets to the pot, not too crowded. Cook the sheets for about 5-6 minutes (until they rise to the surface). Run a knife under the middle of each sheet and lift it from the water, letting it slide onto a clean towel prepared beforehand. Repeat until all sheets are cooked.
10. In a heat-resistant dish (23 x 15 cm; a lasagna sheet fits perfectly) pour a thin layer of béchamel sauce, just enough to cover the bottom. Place a lasagna sheet on top. Add 1/3 of the spinach filling. Pour 3 tablespoons of béchamel sauce over the spinach. Repeat the layers (lasagna sheet + filling + sauce) two more times.
11. Place the last lasagna sheet on top.
12. Add the grated hard cheese to the remaining béchamel sauce. Pour the sauce over the last lasagna sheet.
14. Bake at 190°C for 40 minutes (until golden on top).

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