200g packet ‘instant’ lasagna
2 onions, finely chopped
2 cloves garlic, finely chopped
300g bag fresh baby spinach leaves
1 cup fresh dill, chopped
1/2 cup fresh mint, chopped
200g feta (firm variety) crumbled
250g ricotta cheese
2 free-range eggs, lightly beaten
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
For the Bechamel Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon dried nutmeg
1/2 teaspoon cinnamon
Preheat oven to 180 C.
Make the bechamel sauce. Heat the butter in a saucepan over a low heat. Add the flour and stir well. Slowly add the milk, stirring continuously, until the sauce has thickened, for about 5 minutes. Stir in the nutmeg and cinnamon. Put aside.
In a frying pan heat 4 tablespoons olive oil. Add the onion and cook gently for about 10 minutes. Add the garlic and cook for a further 5 minutes. Remove from heat. Add the spinach leaves, dill, mint, ricotta, feta and eggs and gently toss. Season with salt and pepper.
Oil a large, shallow baking dish. Spread a layer of bechamel sauce over the base. Arrange one third of the lasagna sheets in a single layer over the bechamel. Spread half the spinach and feta mixture over the lasagna sheets.
Repeat with the remaining lasagna and spinach and feta mixture, ending with a final layer of lasagna sheets. Spread the bechamel sauce evenly over the lasagna sheets, and sprinkle with grated cheese.
Bake for 45 – 50 minutes, until top is golden brown and pasta cooked.
Serve with a green salad.