Gluten-free Spinach Lasagna

Ingredients

• 1 clove garlic
• ½ x leeks
• ½ x zucchini
• 2 ½ tbsp dill
• 1 tbsp olive oil
• 450 g spinach
• 2 tbsp lemon juice
• 2 tbsp butter
• 1 ½ tbsp gluten-free all-purpose flour
• ½ tsp ground nutmeg
• 2 ½ dl milk
• 3 tbsp parmesan
• 4 x gluten-free lasagna sheets
• 250 g mozzarella
• 150 g cheese

Method

1. Pre-heat the oven to 180 degrees celcius.
2. Mince the garlic and leeks, and grate the zucchini.
3. Add olive oil to a frying pan, and fry garlic and leeks until golden. Add spinach, zucchini, lemon juice and dill and let simmer for a couple of minutes.
4. Make the béchamel sauce by melting the butter to a saucepan. Add gluten-free flour and nutmeg. Stir well. Add milk little by little, and bring to a boil while stirring constantly until the sauce thickens. Add grated parmesan and salt and pepper to taste.
5. Add some of the spinach to a small ovenproof dish. Cover with gluten-free lasagna sheets, top with cheese and then repeat until you have used up all the lasagna sheets and the spinach.
6. Top the lasagna dish with the béchamel sauce and cover with cheese. Bake in the oven for 25-30 minutes.