1 Preheat the oven to 180°C. Grease an ovenproof dish with butter or nonstick spray. 2 In a pan, sauté onions in Prep time 20 mins Cooking time 40 mins Serves 6 1 tbsp butter 1 tbsp olive oil 2 onions, chopped 1 tsp fresh thyme 300g baby spinach 200g feta cheese, crumbled 1 kg waxy potatoes, thinly sliced using a mandolin 750ml white sauce 1 cup grated Cheddar butter and oil until glossy. 3 Add thyme and spinach, cooking until the spinach is wilted. 4 Add feta and mix well. 5 To assemble lasagne, arrange a double layer of potatoes in the prepared dish. Spread half the spinach and feta mixture on top. Cover with a layer of white sauce. Repeat the layers, ending with a layer of white sauce. 6 Sprinkle Cheddar on top and bake for at least 40 minutes or until the cheese has just melted and the potatoes are soft. Serve with a green salad.