Wednesday, June 29, 2016

Spinach Lasagna

Spinach Lasagna

Fresh spinach and plenty of mozzarella make this a cheesy dish. This colourful vegetable lasagna will delight vegetarians. I adore lasagna. The pasta with the flavorful tomato sauce and richness and tang from the cheese. It’s food perfection, really.


  • 9 uncooked lasagna noodles
  • 2 tablespoon of olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 can of tomato sauce
  • · 3 cups mozzarella cheese, divided
  • 500 g of chopped spinach
  • Salt and pepper to taste.

  • 2 tablespoons of all-purpose flour
  • A generous pinch of nutmeg
  • 1 cups milk
  • 2 tablespoon of butter
  • Salt and pepper to taste.
  • 1/4 teaspoon of nutmeg

First, prepare the bechamel. Heat the butter in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes. Add the milk, stirring constantly with a whisk to prevent lumps from forming. Add salt and paper. Cook the sauce for 6-8 minutes. You want it to be thick but fluid. If the sauce gets too thick, add some more milk. Turn off the heat and add the nutmeg. Stir well.

Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente; drain.

Heat the olive oil in a saucepan and add the onion and garlic. Saute over medium heat until onion is tender. Stir in tomato sauce and basil; bring to a boil. Add the spinach; reduce heat, cover and simmer 3 minutes. If the mixture is too thick, add some water. Add salt and ground pepper. Turn off the heat.

Preheat oven to 180 degrees. Spread all of the bechamel on the prepared baking sheet, top with 3 cooked noodles, pour the spinach mixture on top and spread evenly. Sprinkle mozzarella cheese over spinach mixture. Repeat layers 2 more times. (Top with 3 cooked noodles, pour the spinach mixture on top, sprinkle mozzarella cheese ). Ending with spinach mixture and mozzarella cheese.

Cover with aluminum foil and bake in a preheated oven for 30 minutes. After 30 minutes remove the aluminum foil and continue to bake for 15 more minutes Remove from the oven. Let stand 10 minutes before cutting.

Serve the lasagna warm.

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