Ingredients for 4 portions:
7-8 lasagna sheets
400 g spinach
½ bunch of dill
1 bunch of spring onions
200 g of feta cheese
1 mozzarella ball
80 g smoked salmon (option)
8-10 quail eggs (or 2 normal eggs)
For the bechamel sauce:
600 ml fresh milk
2 heaped tablespoons of flour
40-50 g of butter
Pinch of nutmeg
Black pepper and salt to taste
Lasagna begins with the preparation of the 3 stuffings.
Finely chop the spinach and onion and simmer in a little olive oil for about 15 minutes. Season with dill, salt and pepper. Strain off the excess water and let stand.
In another bowl, whisk the 3 raw eggs and the crumbled feta.
To make the bechamel sauce, brown the flour in the butter. Then stir in the boiling milk. Season with salt, pepper and nutmeg.
Boil the quail eggs for 5 minutes, then peel and cut in half. Chop the smoked salmon into strips.
Boil the lasagna sheets according to the directions on the package (sometimes this isn’t required at all, but I prefer to at least soak them in boiling water, otherwise I find them too al dente).
Butter a ceramic lasagna dish and cover the bottom with 1/5 béchamel sauce. Place 2 or 3 sheets of softened lasagna side by side on top. Spread the 3 mixtures on the leaves – 1/3 feta with eggs, 1/3 spinach and 1/5 béchamel sauce. Repeat these layers 2 more times. Before placing the last 2 or 3 sheets of lasagna, scatter over the hard-boiled eggs and smoked salmon (if you use any) on the béchamel. Finish by covering with lasagna sheets and drizzle with the last 1/5 of the béchamel sauce.
Cover the dish with foil and bake at 200°C for 35 minutes. Then remove the foil and cover the lasagna with mozzarella slices. Cook for another 15 minutes or until the lasagna has an appetizing golden color.