Spinach Lasagna with Light Bechamel Sauce

Enjoy this easy and delicious spinach lasagna with Puck Light Béchamel Sauce

  • DIFFICULTY Easy
  • COOKING TIME < 1 hour
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 10 Spinach Lasagna Sheets
  • 2 Tablespoons Olive Oil
  • 1 Onion, finely chopped
  • 2 Cloves of garlic, minced
  • 400 Grams (gm) Spinach
  • 1 1/2 Cups Ricotta cheese
  • 1 Teaspoon Nutmeg, grated
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 2 Cups Puck light bechamel sauce
  • 1 Cup Parmesan cheese, grated

Instructions

Step

1
Cook lasagna according to package instructions.

Step

2
Blanch spinach in salted boiling water for 5 to 10 seconds, drain and coarsely chop.

Step

3
Heat oil in a frying pan over medium heat. Sauté onion and garlic. Mix well with the spinach and ricotta cheese. Season with nutmeg, salt and pepper to taste.

Step

4
Assemble the lasagna layers: first cover the base of a baking dish with Puck Light Béchamel Sauce, arrange the cooked lasagna sheets, Light Béchamel Sauce, spinach mixture and parmesan cheese. Finish with a layer of lasagna topped with Light Béchamel Sauce and some parmesan cheese.

Step

5
Bake in a preheated oven at 180°C for 30 minutes.

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