Spinach and Cheese Lasagna Draft

How I make it

1. Heat oil in a skillet and fry the onion until golden.

2. Add the spinach, salt, pepper and nutmeg. Stir, turn off the heat and set aside.

3. Preheat the oven to 350°F (180°C).

4. Bring a pot of salted water to a boil and cook the lasagna noodles for 4-5 minutes. Drain and rinse with cold water, making sure the sheets are separated and not stuck together. If using fresh lasagna sheets, skip the boiling.

5. While the noodles cook, mix the cottage cheese and cream in a bowl. Season with salt and pepper and, if you like, add a handful of the shredded cheese.

6. Grease a medium baking dish (about 8x12 inches / 20x30 cm). Lay a layer of noodles on the bottom and spread with half the cottage cheese mixture.

7. Top with more noodles and sprinkle with half the spinach and half the shredded cheese.

8. Add another layer of noodles and pour over the rest of the cottage cheese mixture.

9. Cover with the remaining noodles and sprinkle with the rest of the spinach and shredded cheese.

10. Drizzle with a little olive oil and bake for about 20 minutes, until the top is browned.

What I've learned

• I sometimes make it in a smaller pan, like a loaf pan. There will be more layers, and it may need a little longer in the oven.
• I swap ingredients for whatever is in the fridge or pantry: soft white cheese (gvina levana) or quark instead of cottage cheese, and feta instead of the shredded cheese.
• Other vegetables can replace the spinach. I sauté them for a few minutes with the fried onion to soften them before baking.