Summary

Ingredients

• 400 g lasane plate (s), without pre-cookin
• 100 g butter
• 100 grams flour
• 1 liter milk
• 750 g spinach leaves, frozen
• 400 g creamed spinach, frozen
• 3 medium onion (s)
• 2 cloves garlic)
• 400 g ham (Black Forest)
• some Milk
• 625 g mozzarella
• 50 g parmesan cheese
• salt
• pepper
• nutmeg
• Oil, for frying

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Instructions

1. Thaw the spinach leaves, squeeze out the water. Peel and cut onions, peel garlic cloves, finely chop. Fry the onions and garlic in a large pan until translucent, add the ham cut into strips and fry as well. Add the leaf spinach and creamed spinach and simmer for a few minutes. If necessary, add a little milk so that it doesn`t get too dry. Season with salt and pepper.
2. For the bechamel melt the butter in a saucepan, add 50-100 g flour, fry lightly. Then gradually add the milk while stirring. The bechamel sauce should not get too thick, if necessary dilute it again with a little milk or water. Season with salt, pepper and nutmeg.
3. Drain the mozzarella and cut into cubes.
4. Place bechamel sauce on the bottom of a rectangular baking dish, top with pasta plates, spinach mixture on top, then bechamel sauce, mozzarella. Repeat until all ingredients are used up, finish with pasta plates and bechamel sauce. Rub the parmesan over the last layer. Bake in the oven at 200 ° C for approx. 40 minutes.