This is not my recipe but i have made it and it is pretty good!The only thing i changed was the pecans…..i didn;t use them, and i put the filling OVEr the first noodle in the bottom of the pan instead of under it…
Spinach Lasagne with Feta Cheese

Serves 4

Spinach ( Frozen will do)
1/2 teaspoon of grated Nutmeg
Garlic ( 1 large clove, crushed)
1 oz. Pecan Nuts ( grated)
1 1/2 oz. Plain Flour
1 1/2 oz. Butter
1 pint of Milk
8 oz. of Feta ( crumbled)
1 large Tomato
6 Olives
Olive Oil
1 teaspoon of Mustard

Wash the spinach, don’t drain it, and put it in a saucepan together with the
nutmeg, nuts and the crushed garlic. To a second saucepan, add the butter, flour
and the milk and slowly bring to the boil stirring all the time over a low heat.
‘Cook the flour out’ for at least three minutes then add 6 oz. of the crumbled
feta, the mustard and the pepper. In an ovenproof dish, spread the spinach over
the base and top with the remaining feta. Cover the feta with the lasagne
sheets. Finish off by spreading the Bechamel sauce over the top then sprinkle
with breadcrumbs and the paprika. Arrange the tomato slices, sprinkled with
dried basil and olive oil, over the sauce and add the olives. Bake on the top
shelf of a moderately hot oven ( Gas Mark 6 / 400F / 200 C) for at least 25
minutes. As feta is a salty cheese, there is no need to add more to this recipe.