Spinach Lasagna 🍝 😍
📌With recipe
This simple spinach lasagna with fresh spinach, shallots, and béchamel sauce is quick to prepare and then just needs to be baked in the oven. This vegetarian recipe is guaranteed to delight your guests.
INGREDIENTS
2 shallots or 1 onion
2 cloves garlic
1.5 kg fresh spinach leaves
2 tbsp olive oil
Salt
80 g butter
80 g flour (Type 405)
1.5 liters milk (3.5% fat)
120 g grated Parmesan cheese (37% fat) or a vegetarian alternative, such as Montello
1 organic lemon
Freshly ground pepper
1 pinch of grated nutmeg
15 lasagna sheets
Walnuts, if desired
PREPARATION
1. Peel and finely dice the shallots and garlic. Wash the spinach, drain, trim, and tear into bite-sized pieces.
2. Heat olive oil in a large pan, add the diced onion and garlic, and sauté for 2-3 minutes over medium heat until translucent. Gradually add the spinach, season with salt, and mix gently until the spinach has wilted.
3. Melt the butter in a saucepan, add the flour, and sauté over medium heat until light brown. Add the milk, whisk until smooth, and simmer for 2-3 minutes, stirring constantly. Remove the sauce from the heat and stir in the Parmesan cheese or a vegetarian cheese alternative.
4. Wash the lemon in hot water, pat dry, finely grate the zest, and squeeze out the juice. Season the béchamel sauce with salt, pepper, nutmeg, lemon juice, and lemon zest.
5. Preheat oven to 200°C (convection: 180°C) and brush a baking dish (approx. 20 x 30 cm) with olive oil.
6. Spread about 3 tablespoons of béchamel sauce into the baking dish, then layer the lasagna sheets, spinach, and remaining béchamel sauce in 3 alternating layers. Sprinkle with the remaining Parmesan cheese and bake in the preheated oven on the middle rack for about 40 minutes until golden brown.
7. Remove the lasagna from the oven, cut into pieces, and serve sprinkled with walnuts, if desired. Enjoy!
