For the spinach lasagna, finely chop the onions and garlic.
Sauté two-thirds of the onions until translucent, add the tomatoes (either canned or blanched, peeled and quartered), add the tomato paste and simmer. Season with salt, a little sugar and oregano.
In a second pan, sauté a third of the onions, add the spinach, mix with creme fraiche and vegetable broth if needed, simmer a little. Add salt and season with garlic.
For the béchamel sauce, melt the butter and mix in the flour. Gradually add the milk and stir vigorously until you get a sauce that is not too thin, season it with salt and pepper.
Now cover the bottom of the mold for the lasagna first with beachamel sauce and line with a layer of lasagna noodles. Now alternate layers of spinach, pasta, some bechamel sauce, tomato sauce and more lasagna noodles.
Finally, sprinkle everything with the grated cheese and bake at about 180° for 30-40 minutes.
Serve the spinach lasagna immediately.
Preparation Tip:
With spinach lasagna you can serve a salad of your choice.
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