for 4 person

Spinach

1 kg	frozen leaf spinach

3	garlic cloves
2	shallots

2 tbsp	olive oil
1 tbsp	thyme leaf
½ tsp	salt
a little	pepper

Béchamel sauce

20 g	butter
20 g	white flour

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

Lasagne

12	green lasagne sheets
50 g	grated mozzarella
40 g	grated Parmesan

How it's done

Spinach

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.

Lasagne

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.

Show complete recipe