Spinach Lasagne

3 (MAYBE 4) people

450 g frozen, chopped spinach (1 lb)
1 onioin, chopped
1 vegetable stock cube

1 can diced tomatoes (500 g / 17 oz)
1 onion, chopped
1 clove of garlic, grated
1 tablespoon tomato paste
1 vegetable stock cube
1 Italian herbs stock cube
2 lumps of sugar

5 dl milk (2 cups)
2½ dl cream (I prefer single, but whipping cream works well too) (1 cup)
2 dl grated cheese (7 fl oz)
about 3.5 tablespoons of Maizena
Salt and pepper to taste

Lasagnaplates
1 dl grated cheese (3-4 fl oz)

Saute the onion and the garlic in oil. Add the rest of the ingredients to the tomato sauce and let it cook gently for at least 20 minutes.

Thaw the spinach and let it drain. Fry the onion lightly in oil, add the spinach and the stock. Sizzle until it's all the liquid is dried out.

Whip the Maizena together with the milk and let it come to boil. Simmer it for a few minutes until it thickens. Remove from heat and add cream. Stir in the cheese and salt and pepper to taste.

Put a layer of cheese sauce in the bottom of a medium sized, oiled, casserole. Add a layer of lasagnaplates. On top of that, half of the spinach and half of the tomato sauce, and another layer of cheese sauce.

Anohter layer of plates, rest of the spinache and tomato sauce and some more cheese sauce. On top a last layer of plates and the last of the cheese sauce. Top with grated cheese.

In the oven (225* C / 430* F) for 20-25 minutes.