Lasagna with Spinach Bechamel Sauce

Hello Dear Friends,

I decided to close the week with a legendary lasagna recipe :) Actually, I had another recipe in mind, but I wanted to share it with you as soon as I liked its taste. Not too long ago mince lasagna recipe I had shared. This recipe was also very popular at that time.

Don't be confused by the recipe as it has 2-3 steps. When you follow the steps given in the recipe in order, you will see that it is very easy to make.

When I read the comments in the old article, I saw that the dryness of the lasagna was often mentioned at that time. I think the reason is that the prepared mortars are not sufficiently watery. The cooking time is already certain, after all, because lasagna is pasta and it absorbs a lot of water, if the mortars are not watery enough, they dry out while cooking.

Do not drain the sauces you have prepared on top and inside completely, turn off the stove as soon as the spinach is cooked. I also prepared the bechamel sauce for this recipe. (original here) I left it in a more liquid consistency. The most important thing when preparing this recipe is that each lasagna layer is completely covered with mortar. So don't get used to being cowardly :)

You can choose cheese from fresh cheddar cheese, but now all markets have grated mozzarella cheese at affordable prices. Sprinkle grated cheese on each layer as in the photo above.

For the last layer, I used canned chopped tomatoes at home. After all, I added very little vinegar to the canning and to increase its flavor a bit. Even if you add just a little bit, you may notice that it elevates the flavor.

By the way, another important trick is to use an appropriately sized baking dish. 20×20 cm is just right for my recipe.

Enough for 4 people as a main course. If you are going to make it with a different dish, you can serve up to 6 people.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Spinach Bechamel Sauce Lasagna Recipe

• 8 sheets of lasagna
• 200 g grated mozzarella cheese

For the spinach paste:

• 450 g of peeled and cleaned spinach
• 1 onion
• 3 tablespoon of olive oil
• salt

For the bechamel sauce:

• 1 heaping tablespoon of butter
• 2 tablespoons of flour
• 2 water glass milk
• with the tip of 1 teaspoon grated nutmeg
• salt

For the tomato sauce:

• 1 can of diced tomatoes (homemade can also be done)
• 2 tablespoon of olive oil
• 2 cloves of garlic
• 1 teaspoon apple or grape cider vinegar

How to Make Spinach Bechamel Sauce Lasagna Recipe?

1. Chop the onion for cooking, put it in a pot with olive oil and sauté until it turns pink. Add the chopped spinach and sauté. (Do not drain the water completely, it is enough to cook.)
2. Put the tomatoes, olive oil and garlic in a saucepan. Add some salt and vinegar and cook until it absorbs half of its water and remove it from the stove.
3. For the bechamel sauce, melt the butter in a sauce pan, add the flour and fry until the smell of the flour is gone. Add the milk little by little and whisk quickly so that there are no lumps. Add the nutmeg grated and salt and when it reaches the consistency of pudding, remove it from the stove.
4. Grease the baking pan. Put 2 lasagna sheets side by side. Put 2-3 tablespoons of bechamel sauce on top and spread. Spread one-third of the spinach on top of the bechamel sauce. Sprinkle with grated mozzarella and place 2 more lasagna sheets to cover. (first floor ok)
5. Spread béchamel sauce on top of the lasagna dicks and spread half of the remaining spinach. Sprinkle with grated mozzarella and place 2 more lasagna sheets to cover. (second floor ok)
6. For the last layer, do the same process of bechamel and spinach as you did for the first two layers and place 2 lasagna sheets on top.
7. Pour and spread all the tomato sauce you prepared on the lasagna sheets. Finally, sprinkle the remaining grated mozzarella on top of the tomato sauce.
8. Bake in the oven preheated to 220 degrees for 15-17 minutes.
9. Let the spinach lasagna you take from the oven rest for 6-7 minutes and serve by slicing.