How To Cook Lasagna With Spinach, Cheese And Béchamel Sauce - Recipe

Marko Balašević Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Lasagna With Spinach, Cheese And Béchamel Sauce - Recipe

Learn how to cook "Lasagna with spinach, cheese and bechamel sauce". Delicious recipe.

Required products :

  • 250 grams of finished dry lasagna leaves
  • 600 grams of spinach
  • 50 grams of pine nuts
  • 220 grams of ricotta cheese
  • 200 grams of gorgonzola cheese
  • 200 grams of mozzarella
  • 400 grams of grated mozzarella
  • 300 milliliters of Béchamel sauce
  • 1 teaspoon butter
  • salt and ground black pepper to taste

Method of preparation :

Lightly roast the pine nuts in a dry pan without fat.

Wash the spinach well and drain the water with a colander.

Melt 1 teaspoon of butter in a pan, pour a little water and let the spinach simmer for a few minutes, stirring.

Then grind the green leaves using a food processor along with the ricotta, 100 milliliters of Béchamel sauce and 20 grams of grated Parmesan cheese.

Once the combination is homogeneous, add the gorgonzola, broken into small pieces, season with salt and ground black pepper to taste.

Pour 3 liters of salted water into a saucepan and put on the stove to boil. When this happens, boil each of the lasagna leaves for 3 minutes. Remove them on a towel using a slotted spoon.

Spread 1/4 of the remaining Béchamel sauce on the bottom of a suitable pan. Then put 1/3 of the spinach stuffing and sprinkle with some of the pine nuts. Arrange on a lasagna sheet and repeat the same layers, distributing 1/3 of the chopped mozzarella after the nuts.

Continue to arrange the layers in the same sequence until all products are exhausted. Finish with a sheet of lasagna, sprinkle with the remaining cheese and bechamel sauce.

Bake the dish in a preheated 180 degree oven for about 50 minutes. Serve hot.

Enjoy your meal! 

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