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Elda Avila

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Recipe

Spinach Lasagne with Bechamel Sauce

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This lasagne is very rich and the Bechamel sauce complements the spinach very well.
Learn more about Elda Avila

Ingredients

8 portions
  • 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.

PRESENTATION

Serve by cutting it into squares.

TIPS

Ricotta cheese can be used instead of Mozzarella.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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