Spinach-Feta Lasagna

Ingredients

• 800 g fresh leaf spinach
• 1 white onion
• 3 tbsp olive oil
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp spelt flour type 1050
• 700 ml milk (3.5% fat)
• 400 g feta
• nutmeg
• 400 g whole grain lasagna sheets

Instructions

1. 1.

   Clean, wash and wilt the spinach in a large pot over medium heat until it collapses. Drain through a sieve and squeeze out excess water. Transfer to a cutting board and roughly chop. Peel and finely dice the onion. Heat oil in a pan and sauté the onion until translucent. Add the spinach and cook for about 2 minutes, seasoning with salt and pepper; set aside.

2. 2.

   Melt butter in a small pot, sprinkle flour over it and stir to form a roux. Gradually whisk in milk, cooking over medium heat until it thickens. Let it boil for one minute, then remove from the stove. Season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Cut the feta into small cubes. Grease a 30 × 20 cm baking dish if desired. Layer lasagna sheets on the bottom, then spread spinach and feta cubes. Drizzle two tablespoons of béchamel sauce over the layer. Repeat layers until all ingredients are used, finishing with béchamel sauce and remaining feta cubes. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) covered for about 50 minutes, then uncover to brown golden. Slice and serve immediately.