Stupidly easy spinach lasagne recipe
STEPS 5 INGREDIENTS 8 TIME 75 MINS
To make this filling vegetarian plate just wilt the spinach, stir up some bechamel sauce, build your lasagna layers and fling it all in the oven.
It’s no more complex than that, which is why I reckon this spinach lasagne recipe - created on the fly by my wife - is arguably the easiest version going.
Seriously, if I can make it without blinking, anyone can.
Time to trough out…
Ingredients: (For a printable PDF shopping list click here, or right-click this link to save it for later.)
1 litre/2.1 pints of skimmed/semi-skimmed milk
100g/3.5oz butter (cut into small 1cm-square cubes)
60g/2oz (4 tablespoons) plain/all purpose flour
500g/17.5oz packet spinach lasagna sheets
300g/10.5oz frozen spinach
50-75g/1.7-2.6oz grated parmesan
Half a teaspoon of grated nutmeg (bought whole and grated)
Large oven dish
Food blender/processor (I like this one)
STEP 1 - First we’ll tackle the spinach.
- Melt half the butter in a frying pan on a medium heat hob.
- When butter has melted, add your frozen spinach. Fry it for approx. 8-10 mins, until it defrosts and fully wilts (loses its size).
- Drain away any excess water, cover and leave on the side.
STEP 2 - Now we’ll make the bechamel sauce.
- Pour the milk into your cooking pan.
- Fill the sieve with flour and gently shake this over the pan, using a wooden spoon to slowly stir the milk forwards and back.
Still see lumps of flour? Squash them against the pan’s side with your spoon.
- Repeat until all the flour is stirred in and no lumps remain.
- Pop pan on a maximum heat hob for 2 mins (to warm milk slightly), then turn down to medium (as we don’t want burnt milk!).
- Throw in the grated nutmeg, remaining butter, and 3 teaspoons of salt.
- Slowly and continually stir the sauce until butter melts and the sauce turns really creamy. (This is the least exciting part of this spinach lasagne recipe, so allow 15-25 mins.)
Tip: Look out for the moment the sauce ‘turns’. The butter will stay on the sauce’s surface for roughly 10 mins and then ‘wham!’, it’s gone… and you’re staring at a white creamy sauce. Strange!
- When the sauce drips slowly off your spoon, it’s done. Keep it on a minimum heat while we handle step 3.
STEP 3 - Blend the spinach in your food processor, then stir this into the bechamel sauce along with most of the grated parmesan. When mixed thoroughly, take off the heat.
STEP 4 - Set your oven to 180C (350-degrees Fahrenheit) and let’s build this lasagna...
- Dirty the bottom of your baking dish with sauce, then form a loose layer of lasagna sheets on top (break them to fill the gaps).
- Cover more generously with the sauce then repeat until you have just enough sauce left for one final layer (I usually manage 5 – 7 layers in total).
- For this final layer, spread over the sauce and sprinkle on the remaining grated parmesan – this gives the resulting lasagna a real rustic and crusty look.
STEP 5 - Finally, pop your dish in the middle of the oven for approx. 20 minutes.
Enjoyed this spinach lasagne recipe?
They why not try...
• This blue-cheese version of spinach lasagna
• This spinach-packed homemade pasta dough recipe
• My freezing lasagna page
Make it even more scrummy next time...
Cook up some fresh pasta sheets/noodles (just remember to boil these sheets until they're almost done (al denté) before building your lasagna).
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