The spinach lasagna is a variation of the classic lasagna bolognese, a symbol of Italian kitchen all over the world, consumed and loved in many countries.
In this case, the normal lasagna bolognese is enriched by the fresh taste of spinach, which will make your dish truly irresistible and very special, perfect for vegetable lovers.
Let’s see, then, how to prepare an excellent spinach lasagna and variants.
- 500 g lasagne
- 1 cup Parmigiano Reggiano
- 300 g spinach
For the Bolognese sauce
- 1 carrot
- 1 onion
- ¼ cup butter
- 1 glass white wine
- 250 g minced veal
- 250 g minced pork
- 1 ½ cup tomato sauce
For the bechamel
- 4 cup milk
- 1 cup 00 flour
- ¾ cup Parmigiano cheese
- ½ cup butter
- salt to taste
nutmeg to taste
Start from the Bolognese sauce because its preparation needs a longer cooking. Reduce the onion and the carrot into small cubes and put them in a saucepan with butter. Mix and let cook for a couple of minutes.
Then add the meat and let go for a few minutes, adding salt and pepper to taste. Add the white wine and after a couple of minutes add the tomato sauce. Let cook.
After this, prepare the bechamel. In a saucepan put all the ingredients except the Parmesan and mix. Put on the fire when there are no more lumps and stir continuously until the béchamel begins to take consistency.
Add the grated Parmesan cheese and mix for a few more minutes with the flame off. Even the béchamel is ready so let boil the spinach in abundant salted water for about 10-15 minutes, if you use frozen spinach.
If, on the other hand, you use fresh spinach, wash carefully and place in a non-stick pan with a little water and cover with a lid so that they cook perfectly in a few minutes.
Now that all the ingredients are ready, compose your lasagna. Make a first layer of béchamel and add a layer of lasagne. Then add a layer of meat sauce and spinach and add more béchamel. Sprinkle with plenty of grated Parmesan cheese and continue with another layer of lasagna. Go on this way. Finish the preparation with a layer of lasagne, Bolognese sauce and a layer of béchamel.
Sprinkle it with grated cheese and bake in a preheated oven at 350°F for about 40 minutes or until lasagna is well cooked. Use aluminum foil for the first 30 minutes of cooking and remove it in the last 10 minutes so as to perfectly gratinize the surface of your lasagna.
Store the spinach lasagna for up to a couple of days in the refrigerator in an airtight container. Before serving it again, heat in a traditional oven for a few minutes or a microwave.