Bring 1 1/2 l salted water with 1 tablespoon oil to a boil, place the lasagna sheets in the boiling water and simmer for approx.
8 – 10 minutes.
Then rinse the lasagna sheets and drain them in a colander. For the spinach filling, finely dice an onion, finely press the garlic clove and sauté in 3 tablespoons of oil in a wide pot until translucent. Add the defrosted frozen spinach and sauté.
Add 1 tsp vegetable stock and some pepper and season to taste.
Rub or rinse the mushrooms, peel as needed, chop finely and add. Mix in the Emmentaler, crème fraîche and 2 egg yolks, season again. If necessary, 125 ml of milk can be used to stretch. For the bechamel sauce, finely dice an onion and sauté in 30 g butter or margarine in a small saucepan. Stir in the flour with a whisk.
Add 500 ml milk to the flour butter while stirring and simmer for about 5 – 10 minutes.
Continue stirring occasionally.
Season the sauce with 1 tsp vegetable stock, pepper and nutmeg. For layering, you will need the Gouda and some oil.
Grease the casserole dish with the oil, this also works with butter or margarine.
1st layer: 2 – 3 pasta plates
2nd layer: spinach filling (the first half) 3rd layer: 2 – 3 pasta plates
4th layer: light sauce (the first half)
5th layer: 2 – 3 pasta plates 6th layer: spinach filling (the second half) 7th layer: 2 – 3 pasta plates 8th layer: light sauce (the second half) 9th layer: sprinkle the Gouda on top Bake the lasagna at 180° C convection oven for 20 – 30 minutes, if using raw pasta sheets.
If the lasagna noodles have been precooked, the cooking time can be halved with the oven preheated.
