Knead the ingredients for the pasta dough into a firm, smooth dough (5 minutes with the dough hooks, 5 minutes by hand). Wrap in plastic wrap and let rest at room temperature for 1 hour.
Defrost spinach and season with garlic and salt. Mix curd, milk, grated cheese and spices.
Roll out dough on an oiled work surface to about 1 mm thick. Cut out 4 sheets the size of the baking dish you are using. Preheat oven to 180°C top and bottom heat.
Spread some spinach on the bottom of the baking dish. Place a pastry sheet on top. Spread this with curd cream, again spread some spinach on top and cover with the second plate. Continue in this way until all the plates have been used up.
Spread the remaining curd cream and spinach on the last plate. Sprinkle with cheese and bake for 35 minutes.
Bake the spinach lasagna for 10 minutes on the grill function.
Preparation Tip:
If you want to use ready-made lasagna sheets, you need about 200 g of them. The spinach lasagna should then remain in the oven for about 50 minutes and rest for another 10 minutes.
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