The white lasagna with spinach and bechamel sauce is a variant of the classic meat sauce lasagna. It has a rich filling of spinach, ham, and provola cheese and is very tasty and delicious.
It’s a first course that children also love, and it’s also a way to encourage them to eat vegetables.
The spinach is sautéed in a pan, making the dish more flavorful. Some blend it, but I preferred to leave it whole.
This recipe is very simple and doesn’t contain meat, but ham. For vegetarians, you can remove it and use only the cheeses.
Also, the bechamel sauce that I prepared at home makes it very creamy and delicious. Go read the recipe on how to make a creamy and tasty bechamel!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Lasagna with Spinach and Bechamel
- 16 oz Frozen spinach
- 1 clove Garlic
- to taste Olive oil
- to taste Salt
- 3.5 oz Cooked ham
- 7 oz Provola cheese
- 3.5 oz Grana Padano DOP (grated)
- to taste Thin egg lasagna sheets (pre-cooked)
- 3.5 cups Whole milk
- 0.6 cups Flour
- 1.4 oz Butter
- to taste Salt
- to taste Nutmeg (powdered)
Tools
- 1 Pan
- 1 Pot
- 1 Baking dish
- Oven
- 1 Whisk
Preparation of White Lasagna with Spinach and Bechamel
Pour the frozen spinach into a pan and cook slowly until defrosted and their water has evaporated, about 10 minutes. At the end of cooking, salt, then sauté in the pan for a few minutes with a clove of garlic and olive oil.
For the preparation of the bechamel take a small saucepan, melt the butter then add the flour, working for a few minutes off the stove to form a golden roux, which is the base to thicken the bechamel. Return it to the stove, the longer you toast it the more it takes on a golden color that adds flavor to the cream.
Gradually add the milk, mix well with a whisk to avoid lumps, then add salt and nutmeg, work again with the whisk until it thickens, the bechamel should not be too dense, but rather creamy liquid.
When you have all the ingredients ready, take a baking dish and assemble the lasagna.
Place a few tablespoons of bechamel on the bottom of the baking dish, lay a layer of lasagna sheets, cover again with more bechamel and grated cheese.
Find the video recipe for the bechamel here!Add a layer of spinach, provola cheese, and chopped ham, then cover with more lasagna sheets.
Continue to form more layers until all ingredients are used, the height of the lasagna also depends on the size of the baking dish. If it’s small, the layers will be much higher.
COOKING
Finish the lasagna with a layer of bechamel and grana, then transfer the baking dish to the already preheated oven at 392°F.
Bake the lasagna by lowering the temperature to 356°F for about 30 minutes, adjusting based on your oven’s power and the layers you have made.Continue baking until the cheese has melted, forming a light golden crust.
When the lasagna is well cooked and golden, remove from the oven, let it set a bit before portioning and serving.
Anna suggests…
This tasty type of baked pasta can be made with fresh egg pasta sheets or dry long-lasting sheets.
If you use the dry ones, you can blanch the lasagna sheets for a few minutes in boiling water before using them. This also facilitates baking in the oven, cutting a few minutes off.
If you don’t like spinach, you can replace it with other vegetables like: Swiss chard, broccoli, or others.
For more lasagna recipes click here.
This article contains multiple affiliate links
This tasty type of baked pasta can be made with fresh egg pasta sheets or dry long-lasting sheets.
If you use the dry ones, you can blanch the lasagna sheets for a few minutes in boiling water before using them. This also facilitates baking in the oven, cutting a few minutes off.
If you don’t like spinach, you can replace it with other vegetables like: Swiss chard, broccoli, or others.
For more lasagna recipes click here.
This article contains multiple affiliate links
This tasty type of baked pasta can be made with fresh egg pasta sheets or dry long-lasting sheets.
If you use the dry ones, you can blanch the lasagna sheets for a few minutes in boiling water before using them. This also facilitates baking in the oven, cutting a few minutes off.
If you don’t like spinach, you can replace it with other vegetables like: Swiss chard, broccoli, or others.
For more lasagna recipes click here.
This article contains multiple affiliate links
FAQ (Questions and Answers)
What can I substitute for spinach?
With Swiss chard, broccoli, or other vegetables of your choice.
