Ingredients :
1 kg / 21/2 lb fresh spinach 225 g /1/2
lb lasagna sheets
1 onion, peeled and finely chopped 2 garlic cloves, peeled and finely
chopped
1 tbsp butter, plus extra for greasing Nutmeg
200 g / 1 cup cream cheese 150 ml / 2/3 cup creme
fraiche 60 g /1/2 cup grated Emmental cheese Salt and
freshly ground pepper
Method : Prep and cook time: 1 hour
10 min
1
Preheat the oven to 200C (400F / Gas
Mark 6). 2 Blanch the spinach briefly in salted water, reserving a few leaves
for the garnish. Drain, refresh, squeeze to remove any excess liquid and chop
roughly.
2
Soak the lasagna sheets in plenty of
cold water for about 10 minutes (place the sheets in one by one to prevent them
sticking together).
3
Fry the onion and garlic in butter,
add the spinach, remove from the heat and season with salt, pepper and nutmeg.
4
To make the cheese sauce, melt the
cream cheese and creme fraiche in a heavy saucepan and season with salt and pepper.
5
Layer up the lasagna sheets, cheese
sauce and spinach alternately in a buttered ovenproof dish, finishing with
cheese sauce. Scatter with grated Emmental.
6
Bake for about 40 minutes until
golden brown (cover with foil if it colors too quickly) and serve garnished
with the reserved spinach leaves.