:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/5fiY4u3NF_Z4CNSZHYBh/6e67bfe18521e8005eff0598cb20f0.jpeg "Lasagne with spinach")
Source: pixelshot from Canva
Lasagne with spinach
Lasagna with spinach is my favourite vegetarian recipe, which I've grown to love over the years when I've experimented with different variations of this popular Italian dish.
Ingredients
- 9 Leaves lasagna
- 2 mugs Ricotta
- 1 mug grated mozzarella cheese
- 1⁄2 pot grated parmesan
- 2 pcs Eggs
- 1⁄2 spoons Salts
- 1⁄4 spoons peppers
- 2 mugs Béchamel sauces
- 300 g Frozen (or fresh) spinach
- 1 pcs grated garlic
- 1 pcs onion
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Directions
Start by preheating the oven to 200 degrees and preparing the baking tin. In the meantime, pre-cook the lasagne sheets according to the package instructions.
In a frying pan, fry the chopped onion and garlic. Add the spinach and let it wilt and the water evaporate from it.
In a large bowl, mix ricotta, half the mozzarella, Parmesan cheese, eggs, salt and pepper.
Place a layer of cooked lasagne sheets in the prepared baking dish and layer half of the cheese mixture. Add half of the prepared spinach.
Continue with another layer of lasagna sheets, the remaining cheese mixture and the remaining spinach.
Finally, cover with the remaining lasagne sheets, pour the béchamel sauce over everything and sprinkle with the remaining mozzarella.
Bake for about 30 minutes, until the cheese melts and starts to turn golden. Wait patiently for another 10 minutes before cutting and serving.
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