Elda Avila

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Recipe

Spinach Lasagne with Bechamel Sauce

Name: Spinach Lasagne with Bechamel Sauce
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Italiana
Ingredients: 1 kilo spinach, washed and chopped; 60 grams butter; 250 grams mozzarella cheese, grated; 1/2 teaspoons nutmeg; 4 cups Bechamel sauce; 175 grams parmesan cheese, grated; 30 grams butter; 1 box green lasagna pasta

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This lasagne is very rich and the Bechamel sauce complements the spinach very well.

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Ingredients

8 portions

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1 kilo spinach, washed and chopped
60 grams butter
250 grams mozzarella cheese, grated
1/2 teaspoons nutmeg
4 cups Bechamel sauce
175 grams parmesan cheese, grated
30 grams butter
1 box green lasagna pasta

Preparation

Heat the oven to 350ºF. Grease a rectangular refractory. Cook the pasta al dente in boiling salted water and once ready transfer it to a bowl of cold water to stop cooking, then drain and place on a kitchen towel.

For the filling: sauté the spinach in butter. Add nutmeg, salt and pepper. Put a layer of pasta in the refractory and then put a layer of spinach, Mozzarella cheese and Bechamel sauce.

Then put another layer of pasta, spinach, cheese and Bechamel. Continue putting layers in this way. Finish with a layer of pasta, put a layer of Bechamel sauce on the whole surface, sprinkle with Parmesan and a few pieces of butter.

Bake until very hot and golden, 30 to 40 minutes. Remove from the oven and let stand 5 minutes before bringing to the table.