Serves 10 | 360 Cal per serving
Ingredients:
- 400 g of Roma Pasta Lasagna
- 300 g of spinach
- 250 ml of tomato sauce
- 400 g of grated mozzarella
- 20 g of oregano
- 20 g of parsley
- 1 small onion
- 2 cloves of garlic, crushed
- Olive oil and salt
For the bechamel:
- 1/2 lt of milk
- 2 tablespoons of flour
- 3 tablespoons of butter
- A pinch of nutmeg
- Salt and pepper to taste
Preparation:
- Melt the butter in a pan, then add the flour and stir.
- Pour half a glass of milk and stir. Keep adding the milk and keep mixing, don’t let it stick to the bottom. Add the nutmeg, then salt and pepper to taste.
- When the sauce gets creamy, set it aside. If it gets too thick when adding it later to the lasagna, add more milk.
- Follow the instructions on the package to cook the lasagna sheets.
- Dice the onion and stir-fry it in a pan with olive oil and a pinch of salt until browned. Add the spinach and the garlic, and keep stirring for 5 minutes.
- Preheat the oven at 200ºC.
- In a deep baking tray, place a layer of lasagna sheets at the bottom, then a layer of tomato sauce, then a layer of the onion-spinach mix, and repeat all the layers.
- Pour the bechamel on top of the lasagna and cover it completely, then sprinkle the cheese, oregano, and parsley on top.
- Bake for 15 minutes at 180ºC.