Spinach and Tomato Lasagna

For the Spinach and Tomato Lasagna, thaw the spinach leaves overnight in the refrigerator. Cut the tomatoes into thin slices. Preheat the oven to 190 degrees.

Line the bottom of a roaster (or an oven dish – but grease it first) with lasagna sheets. Spread a third of the spinach leaves on top, then place a third of the tomatoes on top of the spinach and sprinkle a third of the gratin cheese on top.

Add a little salt, a little pepper and start again – lasagna sheets – spinach – tomatoes – gratin cheese – add a little salt, a little pepper and repeat again.

Bake in the oven on the middle shelf for about 45 minutes until the cheese has a nice golden color.

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