Spinach lasagne, a delicate vegetarian first course. To get them soft and creamy it is necessary to use a béchamel that is not too thick.
Naturally this is a very versatile first course so you can make it richer by adding cooked ham, sausage, ricotta or why not even salmon 😋
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 18 oz egg lasagna sheets
- 1.1 lbs fresh spinach
- 2.08 cups béchamel sauce
- 14 oz mozzarella
- 3.5 oz Parmigiano Reggiano PDO
- to taste nutmeg
Steps
Clean the spinach, wash it and cook it in a saucepan with a little salted water. Cook until it becomes tender. Let it cool and squeeze it very well with your hands.
Meanwhile, prepare the béchamel following my recipe or using your own. Or if it’s easier for you, you can use a ready-made one from the supermarket, but you will need to thin it with a little milk.
Cook the lasagna sheets one by one for 30 seconds, drain them and place them on a kitchen towel.
Start assembling your lasagna: put a little béchamel in the baking dish, a lasagna sheet, spread a little béchamel and add some spinach and mozzarella.
Repeat with another lasagna sheet and continue like this until you use up the ingredients, finishing with a generous layer of béchamel, spinach and mozzarella.
Bake in a preheated oven at 392°F for 20 minutes.
