Aubergine and spinach lasagna with a feta cheese and tomato filling

The What:

Ca 8 sheets of spinach lasagna (depending on how big your oven safe dish is), fresh or dried

1 large aubergine

Ca 250 g fresh baby spinach

2 packets of crushed tomatoes (400 g each)

1 pkt feta cheese

1 cup sour creme

1/2 onion

3 garlic cloves, crushed

1 tbsp chili flakes

1 vegetable bullion cube

Salt and pepper

Grated cheese

The How:

1. Set your oven to ca 200 degrees Celsius
2. Cut the aubergine into 1cm thick slices, but on the cutting board and cover with salt. Leave for about 20 minutes.
3. In the mean time, make the sauce. Finely chop the half onion and crush the garlic gloves. Fry in olive oil in a pan until the onion is shiny. Add the bullion cube, salt and pepper and the chili flakes. Add the crushed tomatoes, stir and bring to the boil. Add more salt, pepper and chili flakes if you feel it's needed!
4. Wash the baby spinach and let dry.
5. Wash the aubergine thoroughly and fry gently until soft in a frying pan with plenty of olive oil.
6. Mix the feta cheese with the sour creme, add some pepper.
7. In your oven safe dish, layer the ingredients, starting with part of the tomato sauce, the lasagna sheets, the feta cheese mix, spinach leaves, aubergine and then the sauce again. The last layer should be lasagna sheet and tomato sauce. Top with some grated cheese.
8. Put in oven for ca 20 minutes.

Serve and enjoy!