Spinach Lasagna

Ingredients

• 430 g wheat flour type 1050
• Salt
• 4 eggs
• 2 tbsp olive oil
• 800 g spinach (chard)
• 2 shallots
• 2 Garlic cloves
• 2 tbsp butter
• 400 ml milk (1.5% fat)
• Pepper
• nutmeg
• 75 g cheese (e.g., Bergkäse)

Instructions

1. 1.

   Place 400 g flour and salt on the work surface, make a well in the center, add eggs and oil. Knead into a smooth dough, adding a little cold water if needed. Shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Clean, wash, remove stems from spinach, blanch briefly in salted water, shock in ice water, drain, and finely chop. Peel and finely chop shallots and garlic.

3. 3.

   Heat butter in a pot, sauté shallots and garlic, sprinkle with remaining flour, then deglaze with milk. Let thicken slightly, season with salt, pepper, and nutmeg, and set aside.

4. 4.

   Unwrap dough, divide into 2–3 portions, roll through a pasta machine or stretch thin on a floured surface. Cut into rectangles to fit the baking dish.

5. 5.

   Spread a layer of sauce on the bottom of the dish, lay a sheet of pasta over it. Add some spinach and drizzle more sauce. Repeat until all ingredients are used, finishing with a layer of sauce.

6. 6.

   Grate cheese and sprinkle over the lasagna. Bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 30 minutes until golden brown. Serve in portions.