Carrot Spinach Lasagna

Pasta dishes are just always delicious!

Cook the frozen spinach according to package instructions.

Clean fresh spinach and rinse well.

Heat 2 tablespoons of the butter, remove the skin from the garlic and press it into the butter. Add the spinach and steam for 6 min until soft. Season with salt, pepper and freshly grated muscat. Remove the skin from the carrots, rinse and grate coarsely. Sauté briefly in 1 tablespoon butter in a frying pan, season vigorously with juice of one lemon, salt and freshly ground pepper.

Melt the remaining fat in a saucepan. Add the flour and sweat until golden. Gradually add the milk while stirring. Simmer on low heat for 15 minutes until a creamy mixture is formed.

Fold in the cheese and let it melt.

Make the lasagna sheets as described on the package. Grease an ovenproof dish. First place a layer of lasagna sheets on the bottom, then spread half of the carrots evenly on top. Cover the se layer with bechamel sauce, then repeatedly with pasta. On top spinach and repeated bechamel sauce form. Continue in this manner until all ingredients are used. The last layer should be nu-. dein and the remaining sauce.

Bake the lasagna in a heated oven at 180 °C for 1 hour.

If the surface gets too dark, cover with aluminum foil. Bring the lasagna to the table fresh from the stove.

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