Lasagna with spinach
4 servings
30 minutes
Spinach lasagna is a refined dish of European cuisine that combines the tenderness of pasta, the creamy taste of béchamel sauce, and the freshness of spinach. Historically, lasagna originated in Italy but its variations have spread worldwide. This recipe emphasizes the health benefits of spinach and the lightness of goat cheese. Layers of dough soaked in sauce and filling create a harmonious blend of flavors—rich yet not heavy. The dish is perfect for both everyday dinners and special occasions. It is soft, slightly creamy, and filled with the aroma of fresh herbs. Such lasagna pairs well with white wine or a light salad. Baked to a golden crust, it becomes an appetizing treat that can adorn any table.
1
We wash the spinach, chop it, and steam it for 5 minutes. If the spinach is frozen, thaw it; no cooking is needed.
- Spinach: 500 g
2
While the spinach is cooking, we make the béchamel sauce: melt butter in a small saucepan over low heat; then add flour, whisking; gradually add milk, continuing to stir. If the sauce is too thick, add more milk. Add salt and pepper to taste. The sauce is ready, turn off the heat.
- Butter: 30 g
- Wheat flour: 10 g
- Milk: 30 ml
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Layer the lasagna in a fireproof dish, then add a layer of spinach, several slices of cheese, cover with 1/3 of the béchamel sauce, and top with lasagna. Continue layering in the same way. Cover the last layer with lasagna and top with the remaining sauce. You can also add cheese on top to your liking.
- No-boil lasagne sheets: 8 pieces
- Spinach: 500 g
- Soft goat cheese: 1 piece
- Milk: 30 ml
- Butter: 30 g
- Wheat flour: 10 g
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Bake at 180 degrees for 30 minutes.
