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.

Google+ Followers