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Ingredients
1kg 100ml 400g 200g 2.6l 400g 170g 250g 100g	Spinach - chopped Oil Onions, finely chopped Creamed spinach R/P (sachet) Milk Feta or ricotta cheese Lasagne white sauce R/P sachet Pasta, lasagne sheets Cheddar/mozzarella cheese mix - grated
Method Blanch the spinach in boiling water, drain well. Heat the oil in a large pot, fry the onions until soft. Mix the CREAMED SPINACH sachet and 900ml of the milk together, add to the onions. Stir continuously until the mixture starts to thicken (±5-10 minutes). Add the blanched spinach. Add the feta or ricotta cheese and gently mix through. Make the white sauce. Mix the remainder of the milk (1.7l) and Lasagne white sauce sachet together, pour in a large saucepan. Bring gradually up to simmering point, whisk continuously until thickened. In a half insert, layer beginning with a thin layer of white sauce followed by a layer of pasta and then a layer of creamed spinach and feta filling (repeat 3 times, ending with a thick layer of white sauce on top). Sprinkle the grated cheese on top and bake in a preheated oven at 180°C for ±30-40 minutes until lightly browned and bubbling. Allow to stand for ±10 minutes, cut in squares to serve.