Lasagna with Spinach – Parmesan – Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon olive oil
- 2 medium onion (s)
- 2 packs tomato (s), happened
- 6 tablespoon tomato paste
- 2 tablespoon basil, fresh or
- 2 teaspoons basil, dried
- 2 teaspoons sugar
- 1 teaspoon salt
- Pepper, black to taste
- 8 tablespoon butter
- 8 tablespoon flour
- 2 cup milk
- 2 cup cream
- 1 teaspoon salt
- pepper
- 2 packs frozen spinach, chopped without bubbles
- 10 tablespoon parmesan
- 2 medium onion (s)
- 4 tablespoon heavy cream
- 4 egg (s)
- salt and pepper
- some olive oil
- Lasagne plate (s) without pre-cooking or cannelloni for filling
Print Recipe
Pin Recipe Instructions
- For the tomato sauce:
- Heat the oil and fry the chopped onions in it until translucent. Add the tomatoes, the spices and the tomato paste and stir everything thoroughly. Simmer with the lid closed for about 20 minutes, stirring occasionally. Be careful when opening the lid, the sauce will color thoroughly!
- For the filling:
- Thaw the spinach and squeeze it well in a kitchen towel. Finely dice the onions and sauté in olive oil until translucent. Add the spinach to the onions and stir in the whipped cream and eggs. Add the spices and 8 tablespoons of parmesan. Let it stop, stirring again and again so that nothing sticks!
- For the bechamel sauce:
- Melt the butter, stir in the flour. Increase the temperature and, if the sweat bubbles, stir in the milk and cream quickly until a creamy sauce is formed. Take the saucepan off the flame and add salt and pepper.
- The simpler variant is clearly the lasagna. To do this, put tomato sauce in a baking dish so that the bottom is covered. Place a layer of lasagne noodles in it and spread thinly with the spinach mixture. Then layer the pasta and spinach mixture alternately, finally a layer of pasta.
- Spread the tomato sauce around the lasagna up to the level of the last layer of pasta.
- Then distribute the bechamel sauce evenly over the whole lasagna. Finally sprinkle 2 tablespoons of Parmesan cheese and a few flakes of butter on top. Bake the lasagna on the middle rack for about 45 minutes at 200 ° C.
- The recipe is refined if you do the work and make the pasta yourself. It then takes longer - but it`s worth it!
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