Spinach lasagna

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Spinach lasagna
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vegetarian recipe
egg free recipe
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Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.


4 seasons

Ingredients :

  • 4/5 cup of milk
  • 3 tablespoons of flour
  • 1 pound of spinach
  • Sesame seeds
  • Half goat's cheese log
  • 2 tablespoons of butter
  • Salt and pepper
  • Parmesan cheese
  • Around 12 lasagna

Preparation :

  • Wash the spinach and cook them in a saucepan with water and olive oil.
  • Prepare bechamel : begin by melt the butter in a saucepan. When the butter is melted, add the flour, mix it with a whisk for 3/4 minutes.
  • Then, add the milk progressively and mix the sauce between it. You should get a nice texture : not too liquid, not too thick. If needed, you can add more milk. When the sauce is ready, add salt, pepper and nutmeg.
  • Mex half of the bechamel sauce with spinach.
  • Cut the goat cheese in small pieces and add them to spinach. Add salt and pepper.
  • Build lasagna by beginning by a layer of lasagna pasta with some cater in the bottom.
  • Then alternate with a layer of spinach and a layer of lasagna pasta. End the gratin by a layer of bechamel sauce and dust it with parmesan cheese and sesame seeds.
  • Bake in the oven for 40 minutes at 180°C/356°F. Lasagna should be brown.

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