Potato Spinach Lasagna

Ingredients

• 750 g new potatoes
• clear broth (instant)
• 2 large carrots
• 500 g fresh spinach leaves
• 2 onions
• 2 Garlic cloves
• 2 tbsp oil
• Salt
• ground pepper
• 40 g Butter
• 40 g flour
• milk
• 150 g aged Gouda cheese
• Grated nutmeg
• fat for greasing the dish

Instructions

1. 1.

   Peel, wash and slice potatoes thinly. Cook in broth for 5-6 minutes. Peel, wash and slice carrots similarly. Remove potatoes from broth with a slotted spoon. Add carrots to the broth and cook 3-4 minutes. Drain carrots, reserve broth. Clean spinach leaves thoroughly; cut very large leaves into smaller pieces if needed and let drain. Peel and dice onions. Heat oil in a large pot. Sauté onions until translucent. Peel garlic and press into the pot. Add spinach and cover to wilt. Melt butter, then stir in flour. Deglaze with milk and 1/4 l of broth. Bring to a boil while stirring. Grate cheese and melt 100 g into the sauce while stirring. Season well with salt, pepper and nutmeg. Grease a baking dish. Layer half of the potato and carrot slices. Spread 3-4 tbsp of sauce over them. Add spinach on top and pour half of the cheese sauce. Cover with remaining potato and carrot slices. Distribute the rest of the sauce and sprinkle the remaining cheese on top. Bake in a preheated oven at 200°C (Gas: Level 3) for about 30 minutes.