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

Preparation

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.