Tasty lasagna recipe for Easter. I had so many fresh spinach that I decided to prepare a spinach and almond pesto to dress the pasta. But then I had a more delicious idea: why not use this delightful pesto to make lasagna with bechamel sauce and a special touch of hard-boiled eggs? A perfect dish for Easter which is just around the corner.
And what can I say… it was a great success! The spinach and bechamel lasagna were loved by the whole family, young and old. Some even had seconds! From today, therefore, you will find this delight in my lasagna and other baked pasta category. The spinach and bechamel lasagna is an irresistible dish that combines the creaminess of the bechamel with the fresh and enveloping taste of spinach pesto. After cooking only traditional meat sauce lasagna or lighter tomato and mozzarella lasagna for years, I can say I have found many other variants that I love, and this is certainly one of my favorites. Discover how to prepare this perfect dish for a special dinner or a lunch with friends.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Medium
- Cost: Average
- Preparation time: 40 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 605.53 (Kcal)
- Carbohydrates 45.56 (g) of which sugars 9.57 (g)
- Proteins 25.57 (g)
- Fat 36.94 (g) of which saturated 14.80 (g)of which unsaturated 13.11 (g)
- Fibers 4.47 (g)
- Sodium 2,085.48 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz thin egg lasagna sheets (fresh)
- 1 cup grated Parmesan cheese
- 6 hard-boiled eggs
- 7 oz baby spinach
- 1/3 cup almonds
- 1/3 cup grated Grana Padano cheese
- 1/4 cup extra virgin olive oil
- to taste salt
- to taste pepper
- Half lemon juice
- 1 clove garlic (optional)
- 2 cups milk
- 1/3 cup flour
- 1/4 cup butter
- to taste nutmeg
- to taste salt
- to taste pepper
Tools: spinach and bechamel lasagna
- Baking Dish
- Casserole
- Small Pot
- Blender
Recipe: spinach pesto and bechamel lasagna
Tasty pesto lasagna!
First, start by preparing the pesto. You can also make it a few days in advance, so it will be ready when you assemble the lasagna.
Follow all the steps in my recipe for spinach and almond pesto to get a perfect result.
Now it’s time to prepare the bechamel. Again, I recommend following my recipe for bechamel sauce to achieve a creamy consistency and a delicate flavor, perfect for your lasagna.
Continue by boiling the eggs. To get perfect hard-boiled eggs, I recommend reading my tips and tricks.
Once cooked and peeled, slice the eggs. I simply use the hard-boiled egg slicer, which makes the operation even faster and more precise.
Start by spreading a first layer of bechamel on the bottom of a baking dish. Place a layer of fresh lasagna sheets on top, then add some spinach pesto, a few spoonfuls of bechamel, a sprinkling of grated cheese, and some slices of hard-boiled eggs.
Continue layering the lasagna by repeating the layers in the same order.
Alternate the hard-boiled eggs every other layer to balance the flavors well.
Finish with a layer of bechamel, some pesto, and a generous sprinkling of grated cheese.
Baking: cook the lasagna in a static oven at 350°F for about 30 minutes, until the surface becomes golden and crispy. If you want a little extra touch, grill for 5 minutes with the oven grill.
Before serving the lasagna, let them rest for a few minutes out of the oven: this way they will compact better and it will be easier to cut them.
You can choose to serve the lasagna directly in the baking dish, allowing everyone to serve their piece, or divide them into regular portions, cutting them into squares, and arrange them gently on serving plates.
Storage and Tips
Storage: spinach and bechamel lasagna can be stored in the refrigerator for 1-2 days, in an airtight container.
They can be frozen, but only if you used fresh ingredients. In this case, it is advisable to freeze them raw. When you’re ready to cook them, transfer them to the fridge the night before to thaw slowly, then proceed with baking in the oven.
Tips: to speed up the recipe, you can prepare the spinach pesto a few days before; to preserve it, just keep it in the fridge and add a drizzle of oil on the surface.
If you want to make the lasagna lighter, you can also omit the hard-boiled eggs.
A little helpful tip: to prevent the lasagna from sticking to the bottom of the baking dish, add a few tablespoons of milk to the bechamel already spread on the bottom, before you start layering.
Storage: spinach and bechamel lasagna can be stored in the refrigerator for 1-2 days, in an airtight container.
They can be frozen, but only if you used fresh ingredients. In this case, it is advisable to freeze them raw. When you’re ready to cook them, transfer them to the fridge the night before to thaw slowly, then proceed with baking in the oven.
Tips: to speed up the recipe, you can prepare the spinach pesto a few days before; to preserve it, just keep it in the fridge and add a drizzle of oil on the surface.
If you want to make the lasagna lighter, you can also omit the hard-boiled eggs.
A little helpful tip: to prevent the lasagna from sticking to the bottom of the baking dish, add a few tablespoons of milk to the bechamel already spread on the bottom, before you start layering.
FAQ (Questions and Answers)
Can I use dry lasagna sheets instead of fresh ones?
Yes, you can definitely use dry lasagna sheets instead of fresh ones. If you opt for dry lasagna, I recommend blanching them briefly in salted water before assembling the lasagna, to prevent them from becoming too hard during baking.
How do I prevent the spinach and bechamel lasagna from being too dry?
Make sure not to skip the bechamel and ensure there is enough sauce between the layers. If your bechamel has thickened too much, add a little milk to make it more fluid, so that each layer is well-moist and flavorful.
Can I replace the spinach pesto with another type of pesto?
Yes, you can replace the spinach pesto with the classic Genoese pesto, but it will naturally have a different taste.
Can I make this lasagna without bechamel?
If you prefer a lighter version, you can replace the bechamel with a spreadable cheese cream like ricotta or robiola mixed with a little milk.
