Creamy Spinach and Cheese Lasagna
Creamy vegetarian spinach and cheese lasagna layered with béchamel, ricotta, feta, and parmesan. Perfect for a cozy, comforting dinner!
Equipment
- 1 Pan
- 1 Pot
- 1 Electric chopper or blender
- 1 Oven dish 20 x 35 cm (8x12 in)
Ingredients
Spinache/ cheese mix
- 200 g Spinach fresh
- 2 tsp Olive oil , to saute the onion
- 1 Onion
- 1 clove Garlic pressed
- 500 g Ricotta (2 cups)
- 200 g Feta cheese (7 oz) ,crumbled
- 120 g Parmesan (1 cup) (half in the mixture and half for sprinkling)
Béchamel sauce
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 1 liter Milk (4 cups)
- ½ tsp Black pepper
- 1 tsp Salt
- ¼ Nutmeg freshly grated
Assemble
- 15 Sheets Lasagna sheets
- 90 g Mozzarella (1 cup) , grated
Instructions
Spinach - Cheese mixture
- Sauté a mix of baby and regular spinach until wilted. Drain well.
- Sauté the onion and garlic until fragrant, then combine them with the spinach in an electric chopper or blender. Pulse the mixture until it’s smooth
- In a pan over low heat, combine the spinach mixture, ricotta, feta, and half of the Parmesan. Stir gently until everything is well blended and creamy. Once combined, remove from heat.
Béchamel sauce
- Place of butter in a saucepan over medium heat. Let it melt completely.
- Add 2 tablespoons of all-purpose flour to the melted butter.
- Whisk continuously for about 1-2 minutes until it forms a smooth paste. This cooks out the raw flour taste.
- Gradually pour in milk, a little at a time, while whisking constantly. This helps avoid lumps.
- Continue whisking as the sauce heats up and thickens. This usually takes 3-5 minutes.
- Add a pinch of salt, freshly grated nutmeg, and white or black pepper to taste. Stir well to combine.
Powder Béchamel
- Mix it according to package. Add some extra milk if it to thick, season with nutmeg. For this recipe you need to have about 1 litre of Béchamel (4 cups)
Assemble
- Preheat the oven to190°C (375°F).
- In a baking dish 20 x 35 cm (8x12 in), start with a thin layer of béchamel sauce to prevent sticking. Add a layer of lasagna sheets on top.
- For the remaining layers, alternate between lasagna sheets, béchamel, the spinach-cheese mixture, and a sprinkle of parmesan.
- For the final layer, top with lasagna sheets, a generous spread of béchamel, a final sprinkle of parmesan, and grated mozzarella to finish.
Bake
- Cover your dish loosely with foil and bake for about 30 minutes. Then,remove the foil and bake for another 10 -15 minutes to let the top get golden and bubbly.
