This lasagna has a good dose of iron from the spinach and calcium and protein from the cheese. However, it's high and fat and calories, meaning it should be eaten in moderation.
Use whole wheat noodles in this dish for added fiber.
- 800 grams fresh Spinach
- 1 onion
- 2 garlic cloves
- 1 tablespoon butter
- salt (and)
- freshly ground peppers
- 200 grams Quark
- 200 grams cream cheese
- 150 milliliters milk
- 200 milliliters Whipped cream (at least 30% fat content)
- 150 grams freshly grated Parmesan
- freshly grated Nutmeg
- butter (for the baking dish)
- 400 grams precooked Lasagne noodle
Rinse and trim the spinach and blanch in boiling water. Rinse in cold water and drain well, squeezing out the excess water, then chop coarsely. Peel the onion and garlic, chop finely, fry in butter until translucent, add the spinach and cook for 3 minutes. Season with salt and pepper.
Mix the quark with the cream cheese. Stir in half of the Parmesan, the milk and cream and season with salt, pepper and nutmeg. Grease a baking dish, line it with lasagna noodles, spread with the cream and distribute some of the spinach mixture on top.
Continue in this manner until all ingredients are used up, ending with spinach. Sprinkle with the remaining cheese and bake until golden brown, about 40 minutes in the preheated oven. Serve portions on plates garnished as desired.