Spinach Lasagna with Goat Cheese and Pine Nuts

300 g spinach (frozen), 150 g goat's cheese, 1 shallot, 1 clove of garlic, 30 g pine nuts, 2 tablespoons Olive oil, 100 ml cream, 1 mix MAGGI fix & fresh broccoli gratin, 8 sheets Buitoni Lasagne, 2 tablespoons bread crumbs, 1 tablespoon butter

Preheat oven to 200°C. Thaw spinach, crumble the feta cheese. Peel the shallots and garlic and chop finely. Toast pine nuts in a pan without fat and remove it. Heat the oil and saute the shallots and garlic for about 1-2 minutes. Add spinach and sauté another 2 minutes. Add 300 ml of water and pour in the cream. Add the Maggi fix & fresh broccoli gratin and stir until boiling. Stir in pine nuts and half of the goat cheese. Alternate layers of Lasagne with the vegetable sauce in a baking dish. Mix the remaining cheese with bread crumb and sprinkle over the casserole. Add the butter on top of the casserole and put it in the oven and bake about 30 minutes.