Lasagna with Spinach and Turkey Breast

For the lasagna, wash the spinach leaves. Put wet in a pot, add some more water if necessary and boil briefly until the leaves collapse. Drain, squeeze out and chop finely.

Finely chop shallots and garlic and sauté in a pan with a little oil until translucent. Season with salt and pepper.

Set aside half of the roast. Mix the rest with oregano, sugar and the strained tomatoes and simmer on low heat for about 15 minutes.

Coarsely grate the Gouda. Warm two-thirds of it in the milk, stirring frequently, until completely melted.

Coarsely crumble the feta cheese and stir into the cheese milk. Cut the turkey breast fillets into small cubes and mix with the shallot-garlic roast set aside.

Sauté briefly over low heat and then stir in the spinach leaves. Season with salt, pepper and nutmeg. Coat a baking dish with oil.

Then alternate layers of lasagna sheets, spinach-turkey mixture, cheese-milk, tomato sauce and again lasagna sheets.

The top layer is lasagna sheets and pour the rest of the cheese-milk over them. Sprinkle with the remaining grated Gouda.

Bake in the preheated oven on the middle rack at 180 degrees for 45 minutes. Before serving, let the lasagna cool for a few minutes, then serve with leaf salad.

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