Spinach Lasagna with Bechamel Sauce
This lasagna is very tasty and the Bechamel sauce complements the spinach very well.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 kilo spinach, washed and chopped
  • 60 grams butter 60 grams butter
  • 250 grams Mozzarella cheese, grated
  • 1/2 teaspoons nutmeg
  • 4 cups bechamel sauce
  • 175 grams Parmesan cheese, grated 175 grams Parmesan cheese, grated
  • 30 grams butter 30 grams butter
  • 1 box green lasagna pasta
Preparation
1h
0 mins
Medium
  • Preheat the oven to 350ºF. Grease a rectangular baking dish. Cook the pasta al dente in boiling salted water and once ready, transfer it to a bowl of cold water to stop the cooking process, then drain and place it on a kitchen towel.
  • For the filling: sauté the spinach in butter. Add nutmeg, salt, and pepper. Place a layer of pasta in the baking dish and then add a layer of spinach, Mozzarella cheese, and Bechamel sauce.
  • Then place another layer of pasta, spinach, cheese, and Bechamel. Continue layering in this way. Finish with a layer of pasta, spread a layer of Bechamel sauce over the entire surface, sprinkle with Parmesan and a few pieces of butter.
  • Bake until very hot and golden, for 30 to 40 minutes. Remove from the oven and let it rest for 5 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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