Lasagna with Spinach and Tomatoes
Preheat the oven to 180°C = (approximately 350°F) convection. Rinse the tomatoes, scald with boiling water, peel and cut into small pieces. Peel the onion and chop finely. Peel the garlic. In a saucepan, heat 3 tablespoons olive oil and sauté the onion gently. Add the tomato pieces and garlic cloves and cover and simmer gently about 6 minutes. Pull the pan from the heat and season with salt, pepper, nutmeg and sugar. Stir in basil leaves. Cover and set aside.
Rinse spinach and over medium heat in a large pot allow spinach to coincide. Drain the spinach in a colander, place on a cutting board and chop. In a bowl add cooked spinach, season with salt and 2 tablespoons olive oil.
For the béchamel sauce, melt the butter over low heat and dust flour over it. While stirring constantly, gradually add the milk and bring to a boil. Boil approximately 1 minute, then remove the pot from the heat and season with salt, pepper and plenty of nutmeg.
Line the bottom of a baking dish with butter and cover with a layer of lasagna noodles. Spread a few tablespoons of tomato sauce, cover with some spinach and also a few tablespoons of béchamel sauce. Again cover with lasagna noodles and continue the same steps, until all ingredients have been used. Finish off with béchamel sauce.
Place the lasagna in a hot oven and bake about 30 minutes, or until a nice crust has formed. Cut into serving pieces and serve hot.