Lasagne with spinach, garlic, and Béchamel sauce

Lasagne with spinach, garlic, and Béchamel sauce


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Ingredients for béchamel sauce:

wheat flour 500
fresh milk or UHT fatty 3.2% fat
butter
nutmeg
spices, salt

 

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Ingredients for lasagne:

Lasagne type pasta
shredded spinach (can be fresh or frozen) 1 kg
a whole head of garlic
yellow cheese grated
spices, salt

 

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We are preparing the bechamel sauce

So we rub the butter with milk until a pudding-like consistency, add salt, spices as desired and of course, necessarily grated nutmeg.

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We prepare spinach

Stew the spinach in a pan, gently watering it (do not add any fat), add the crushed garlic and cook it in the pan until it is pasty.

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Put the lasagne ingredients into the mold, it can be glass, heat-resistant or metal. The stacking order is important!

1 - Béchamel sauce
2 - Lasagne type pasta
3 - Spinach
4 - Grated cheese

 

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[EN] And we repeat the process until we get a sufficiently high lasagne

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Put in the oven at 200 degrees and bake until the pasta is soft.

From time to time we check the softness of the pasta with a stick or a toothpick.
We serve warm (my favorite) or cold

 

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 Enjoy your meal 😉

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Photo: Panasonic Lumix FZ82, November 2020, Silesia
© Copyright marianomariano
all photos and video were taken by me and are my property

 



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