Vegetarian Lasagna – Maxime’s Spinach Lasagna

• 250 g wholemeal lasagna sheets
• 1 kg of spinach leaves
• 1 chopped onion
• 2 chopped garlic cloves
• 1 tbsp red palm oil
• 200 g Greek yoghurt
• 100 g coconut cream
• 150 g grated Emmental cheese
• A few turns of the Orac Botanico Mix herbs, mild

Preparation of vegetarian lasagna – maxime’s spinach lasagna

1. Soak the lasagna sheets in plenty of cold water for about 10 minutes. Put them in water one by one so they do not stick together.
2. Wash the spinach leaves carefully, drain well, and then cut into chunks.
3. Stew the onion and garlic in red palm oil. Then add the spinach and leave to stew for 3 minutes.
4. Mix the yoghurt with the coconut cream in a bowl. Season with a few turns of the mill of Orac Botanico mix, mild.
5. Alternately lay the lasagna leaves, yoghurt mixture and spinach leaves in layers in a buttered ovenproof dish. End with the yoghurt mixture.
6. Distribute the grated Emmental cheese over it.
7. Bake in the oven at 175 °C for approx. 45 min.