Easy Creamed Spinach Lasagna Recipe

Everyone in the family loves this creamed spinach lasagna. This is a hearty veggie dinner that most people love.  

Creamed spinach sauce – 2 1/2 tablespoons sunflower oil – 2 tablespoons all-purpose flour – 1 pound (450 g) frozen spinach, thawed – 1 large egg, whisked – 1 teaspoon garlic powder, more to taste – 3/4 cup (180 g) sour cream – 1 cup (240 ml) whole milk – 1 teaspoon fine sea salt, more to taste Béchamel sauce – 2 tablespoons (30 g) unsalted butter – 2 tablespoons (20 g) all-purpose flour – 1 1/4 cups (300 ml) warm milk – 1/4 teaspoon ground nutmeg – 1/2 teaspoon salt – few grinds of black pepper For lasagna – 20 uncooked lasagna sheets, 400 g or 14 oz – 10.5 oz (300 g) aged (low moisture) mozzarella cheese, grated – 1 tablespoon fresh chopped parsley

INGREDIENTS

Preheat the oven to 395°F (200°C) and lightly oil a 9-inch (23-cm) square baking dish. Set aside.  

INSTRUCTIONS

STEP 1

Make spinach sauce Medium-heat skillet oil. Mix flour quickly after warming to avoid burning. Mix thawed spinach juice and all. Stir spinach and egg for 3-5 minutes after adding.  

STEP 2

Stir in garlic powder, sour cream, and milk for 5 minutes. If sauce is thick, simmer milk. See whether you need more salt with a teaspoon. Set aside. Set aside a big saucepan of boiling salted water.  

STEP 3

Meanwhile, make béchamel Melting butter in a small pot on medium. Whisk flour immediately to get a smooth paste. Stir continuously as heated milk is added slowly.  

STEP 4

The Béchamel should be smooth and thick like soup after 3-5 minutes of stirring. Add salt, nutmeg, and a touch of black pepper and set aside.  

STEP 5

Put lasagna together Put four spaghetti sheets in the saucepan of water for 1 minute or more. Softening makes handling easier.  

STEP 6

Apply a few teaspoons of spinach and béchamel to the pan bottom. Half spaghetti sheets on the pan bottom. Put 5 spaghetti sheets in pot.  

STEP 7

Put a ladle of spinach sauce on spaghetti and 4 tablespoons of béchamel on top. Repeat with 4 spaghetti sheets and 2-3 layers until sauces run out.  

STEP 8

The last layer barely covers pasta with sauce. Top with cheese. Bake foil-wrapped dish 30 minutes. Remove cover and bake lasagna for 15 more minutes until cheese melts, browns, and bubbles.  

STEP 9

After baking, add parsley to lasagna. Serve sliced after 15 minutes (or 60 in a turned-off oven).  

STEP 10

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