Season spinach with the onion, garlic, nutmeg salt and pepper (it is nicest, to sweat the onions and garlic first in a pan). The more generous you season, the more guaranteed the plate licking effect will be ;-)
Grease the tin with the oil, and stack the lasagne as follows:
Spread first layer of lasagne sheets, top with half of the well seasoned spinach,
spread second layer of lasagne sheets, top with second half of spinach,
spread third layer of lasagne sheets, top with creme fraîche.
Then cover with the grated cheese and bake app. 25 min at 200 C
A list of possible variations:
And of course you can come up with your own variations, e.g. pine nuts and feta and....
You can pour some tomato sauce around the edges (between the tin and the lasagne stack itself) before you bake, to keep the dish nice and moist.
Use 4 bags of fresh spinach and blanch them yourself, if you don't like frozen spinach.
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.