- For the lasagna
- 300 grams Spinach
- 2 garlic
- 2 shallots (finely chopped)
- 1 tablespoon olive oil
- 6 large tomatoes (cut into cubes)
- 250 grams Lasagne noodle
- 100 grams Gruyere
- freshly ground peppers
For the Bechamel sauce, melt 2 tablespoons butter in a pan, stir in the flour and saute briefly. Pour in the chicken broth, season with salt and pepper, and stir in the cream fraiche. Simmer over low heat, occasionally beating with a whisk.
For the lasagna, rinse the spinach and blanch in little boiling water, while stirring and turning. Drain the spinach onto a sieve, rinse with cold water, drain and squeeze well. Chop the blanched spinach coarsely.
Heat oil in a pan and saute the shallots until soft. Squeeze the garlic and add along with the spinach into the shallots. Saute and season with salt and pepper.
Spread some Bechamel sauce in an ovenproof dish, spread the lasagna noodles alternately with the tomatoes, spinach mixture and Bechamel sacue in single layers in the dish. Finish the layers with lasagna noodle, sprinkle with cheese on top and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes.