Spinach and Feta Lasagna with Fresh Herbs

Serves 6

Ingredients

200g packet 'instant' lasagna

olive oil

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

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.