Spinach lasagne

Spinach lasagne

Total: 1 hr 40 Min. | Active: 1 hr
Nutritional value / person: 698 kcal
, Fat: 35 g
, Carbohydrate: 52 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1kg frozen leaf spinach
3 garlic cloves
2 shallots
2tbsp olive oil
1tbsp thyme leaf
½tsp salt
a little pepper

Béchamel sauce

20g butter
20g white flour
8dl milk
¼tsp nutmeg
½tsp salt
a little pepper
100g grated mozzarella
80g grated Parmesan


12 green lasagne sheets
50g grated mozzarella
40g grated Parmesan
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One ovenproof dish (holding approx. 2 1/2 l), greased

How it's done


Defrost and drain the spinach in a sieve.

Press the garlic, finely chop the shallots.

Heat the oil in a non-stick frying pan. Sauté the garlic, shallots and thyme for approx. 3 mins., add the spinach and continue to cook for approx. 5 mins., season and set aside.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour.

Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the mozzarella and cheese.


Layer the spinach, lasagne sheets and béchamel sauce in the prepared dish. Cover with a final layer of béchamel sauce, scatter mozzarella and cheese over the top.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins.

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