Spinach and mozzarella lasagna are a lighter version of the classic Bolognese but equally tasty. A simple recipe prepared with spinach, mozzarella and bechamel but suitable for any occasion that will make you look good!
This Veggie Lasagna is the best way to get our kids to eat more vegetables. This kid-friendly vegetable recipe is healthy and easy, perfect for weeknight dinners!
Then we just have to start….
SERVES 4/6 TOTAL TIME 40 minutes DIFFICULTY easy
250 gr fresh lasagna sheets
500 gr fresh spinach
300 g mozzarella cheese
Parmesan, to taste
1 clove of garlic
For the bechamel:
500 ml. Whole Milk
30 gr butter
30 gr type ’00’ flour
a twist of nutmeg
Heat the milk. In a saucepan melt the butter, remove from the heat and add the flour all at once, stirring vigorously with a whisk to prevent lumps from forming.
Put back on the heat, stirring constantly for a few moments.
Add a little milk, dilute well with a whisk and finally add the rest of the milk, stirring constantly.
Let cook over low heat until the sauce has thickened, about 5 minutes. Just before turning off, add a little salt and nutmeg.
Heat the oil with the garlic in a large saucepan.
Wash the spinach and without drying put them in the pan. Salt and cook for 10 minutes.
Drain them, remove the garlic and, once cold, chop them with an immersion mixer.
Cut the mozzarella into slices.
Butter a lasagna pan. Arrange a layer of bechamel, a layer of Lasagna sheets, followed by a layer of bechamel and one of spinach. Spread the mozzarella and parmesan.
Continue with this order until exhaustion ending with the béchamel sauce, a generous sprinkling of Parmesan cheese and a few flakes of butter.
Bake at 200 degrees for 20 minutes. If you wish, spend a few minutes at the grill.
Remove from the oven your Lasagna, let stand 5 minutes before serving.
I used fresh spinach, but in case you can also opt for frozen ones, lengthening the cooking in a pan for a few minutes.
You can prepare lasagna in advance, keep it in the refrigerator and cook it on the spot.
Lasagna with spinach and mozzarella can be kept in the refrigerator for a couple of days in an airtight container or covered with plastic wrap. Heat them for a few minutes in the microwave or in a traditional oven.
Lasagna can only be frozen if you have used fresh ingredients.