Spinach Lasagna with Bechamel Sauce

Instructions

• • Cook the lasagna sheets according to the package instructions
  • Blanch spinach in salted boiling water for 5 to 10 seconds, and then drain and coarsely chop
  • Heat oil in a frying pan over medium heat, sauté onion and garlic, and mix well with the spinach and ricotta cheese. Season with nutmeg, salt and pepper to taste
  • Assemble the lasagna by covering the base of a baking dish with Puck Bechamel Sauce and then placing the cooked lasagna sheets on top followed by one more layer of Puck Bechamel Sauce. Then add spinach mixture and parmesan cheese, and finish with a layer of lasagna topped with Béchamel Sauce and some more parmesan cheese
  • Bake in a preheated oven at 180°C for 30 minutes