Spinach and Zucchini Lasagne with Bechamel Sauce

Instructions

• • Preheat the oven to 190°C
  • Heat one tablespoon of oil in a large pot over medium heat
  • Sauté the onion with half a teaspoon of salt for 3 minutes or until soft and translucent
  • Add the spinach leaves gradually and mix it well for 3 minutes or until tender. Remove from the pot, place in a colander and press gently to drain it
  • Wash the zucchini and cut it into length-wise 2 cm-thick slices
  • Heat the rest of the oil in a large pan on medium heat and fry the zucchini slices for two minutes on each side until golden. Remove from the pan and place the zucchini slices on a paper towel to remove excess oil
  • Divide the Puck Bechamel Sauce into 4 quarters, and spread the first quarter in a 22x33-cm baking dish. Place two lasagne slices on the sauce. Pour on the next layer of sauce and a third of the spinach mixture. Place another layer of lasagne sheets followed by béchamel sauce, spinach mixture and a layer of zucchini slices. Repeat until the lasagne is complete
  • Spread the mozzarella and romano cheese on top. Cover the dish with aluminum foil and bake in a preheated oven for 45-55 minutes
  • Remove the foil in the last 5 minutes and leave the dish in the oven until the cheese becomes golden and the lasagna starts to boil
  • Remove the dish from the oven and let is rest for 10-15 minutes