Lasange with Spinach

1. preheat electric kitchen stove to 200 degrees.

2. rinse the spinach leaves thoroughly, remove them, place them in a large saucepan over a low heat, drain and season with lemon pepper.

Peel and finely chop the garlic and onions.

4. melt the butter in a bowl, sauté the onions and garlic in it and add the flour all at once. Warm the milk slightly and gradually pour it into the flour butter. Stir vigorously to avoid lumps and continue to simmer over a gentle heat. Season heartily with lemon pepper and nutmeg.

Remove 3 tablespoons of the light sauce, mash the Roquefort with a fork and stir through. Grate the Pecorino and fold it in as well. Add the cheese mixture to the remaining sauce form and heartily mix in. Cut the bacon into narrow slices and then into 2 cm wide strips.

Grease a rectangular gratin dish (about 20 x 30) and place a layer of pasta as the first layer. On top, place one-third each of the cheese sauce, bacon strips, and spinach. Top with noodles, repeat sauce, bacon and spinach and noodles. As a final layer, spread half of the remaining cheese sauce thinly over the noodles, On top of this spread the remaining bacon and spinach evenly. Spread the remaining sauce with a spoon so that some of the spinach still remains visible.

Bake in the oven for 40 minutes.

Our tip: Use bacon with a subtle smoky note!

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