This lasagne is very rich and the Bechamel sauce complements the spinach very well.
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Ingredients8 portions
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.
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