Spinach lasagna

Spinach lasagna

Based on 60 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

Easy 👌

Preparation

25 min

Baking

35 min

Resting

10 min

Ingredients

2Servings
kg
frozen spinach
5
lasagna noodles
50 g
butter (divided)
20 g
flour
50 ml
white wine
116⅔ ml
vegetable broth
116⅔ ml
heavy cream
cloves
garlic
1
onions
33⅓ g
pine nuts
73⅓ g
Pecorino cheese
salt
pepper
nutmeg
sugar
MetricImperial

Utensils

pot, whisk, rubber spatula, cutting board, knife, large pot, baking dish, oven

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Homemade vegetable stock

Nutrition per serving

Cal890
Fat62 g
Protein30 g
Carb49 g
  • Step 1/3

    Melt two-thirds of the butter in a pot over medium-low heat. Stir in flour, then add white wine, vegetable broth, and heavy cream and whisk to combine. Season with salt, pepper, nutmeg, and sugar to taste. Let simmer over medium heat for approx. 5 min. while whisking.
    • 33⅓ g butter
    • 20 g flour
    • 50 ml white wine
    • 116⅔ ml vegetable broth
    • 116⅔ ml heavy cream
    • salt
    • pepper
    • nutmeg
    • sugar
    • pot
    • whisk

    Melt two-thirds of the butter in a pot over medium-low heat. Stir in flour, then add white wine, vegetable broth, and heavy cream and whisk to combine. Season with salt, pepper, nutmeg, and sugar to taste. Let simmer over medium heat for approx. 5 min. while whisking.

  • Step 2/3

    Peel and finely chop garlic and onions. Melt remaining butter in a large pot over medium heat and fry garlic and onions for approx. 2 min. Add frozen spinach and let simmer until the spinach is defrosted and soft. Season with salt, pepper, nutmeg, and sugar to taste.
    • cloves garlic
    • 1 onions
    • 16⅔ g butter
    • kg frozen spinach
    • salt
    • pepper
    • nutmeg
    • sugar
    • rubber spatula
    • cutting board
    • knife
    • large pot

    Peel and finely chop garlic and onions. Melt remaining butter in a large pot over medium heat and fry garlic and onions for approx. 2 min. Add frozen spinach and let simmer until the spinach is defrosted and soft. Season with salt, pepper, nutmeg, and sugar to taste.

  • Step 3/3

    Preheat oven to 180°C/355°F. To assemble the lasagna add a layer of noodles to the casserole dish. Top with a layer of spinach filling, and a layer béchamel sauce, then sprinkle some pine nuts on top. Repeat pattern until casserole dish is filled. Finish with a layer of béchamel sauce and remaining pine nuts. Sprinkle with Pecorino cheese and bake in the oven for approx. 30 – 35 min. or until the top is golden brown. Remove from the oven and let sit for approx. 10 min. before serving. Enjoy!
    • 5 lasagna noodles
    • 33⅓ g pine nuts
    • 73⅓ g Pecorino cheese
    • baking dish
    • oven

    Preheat oven to 180°C/355°F. To assemble the lasagna add a layer of noodles to the casserole dish. Top with a layer of spinach filling, and a layer béchamel sauce, then sprinkle some pine nuts on top. Repeat pattern until casserole dish is filled. Finish with a layer of béchamel sauce and remaining pine nuts. Sprinkle with Pecorino cheese and bake in the oven for approx. 30 – 35 min. or until the top is golden brown. Remove from the oven and let sit for approx. 10 min. before serving. Enjoy!

  • Enjoy your meal!

    Spinach lasagna

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