Ingredients
Creamed spinach sauce
2½ tablespoons sunflower oil
2 tablespoons all-purpose flour
450g (1 pound) frozen spinach, thawed
1 egg
1 teaspoon garlic powder
180g (6.5 oz) sour cream
175ml (2/3 cups + 1 TBSP) whole milk
1-2 teaspoons sea salt
Béchamel sauce
30g (1 oz) unsalted butter
30g (1 oz or 2 TBSPs) all-purpose flour
300ml (1¼ cup) warm milk
¼ tsp ground nutmeg
½ tsp salt
few grinds of black pepper
The rest
20 uncooked pasta (lasagna) sheets (400g or 14 oz)
300g (10.5 oz) aged (low moisture) mozzarella cheese, thinly sliced or grated
1 tablespoon fresh chopped parsley
Directions
Preheat the oven to 200°C (392°F) and lightly grease a 12-inch (30-cm) square baking dish with oil. Set aside.
Prepare the spinach:
In a skillet, heat the oil over medium heat. Once hot, add the flour and whisk fast (to prevent flour form burning). This will form a floury paste.
Quickly add the spinach (don't drain it) and whisk until incorporated. Then add the egg and continue whisking for about 3-5 minutes until the spinach is hot and egg cooked.
Add the garlic powder, sour cream and milk, whisk until incorporated and cook for a few more minutes, stirring occasionally. Add a teaspoon of salt, then taste to see if you need more. Set aside.
Place a large pot of salted water on the stove and bring it to a boil, then set aside.
Meanwhile make the béchamel.
In a small saucepan, set over medium heat, melt the butter. Immediately add the flour and whisk until you get a smooth paste.
Slowly add the warm milk, stirring constantly.
Let the béchamel cook for about 3-5 minutes, keep on stirring. Season with salt, nutmeg and few grinds of black pepper.
Once the sauce thickens a bit, set it aside and start preparing the lasagna.
Assemble:
Place 5 pasta sheets (4 whole, one broken in half vertically) in the pot with hot water. This will soften them and make them easier to handle. (Take them out after about a minute.)
Spread a few teaspoons of both the spinach and béchamel on the bottom of the pan. Place in two and a half pasta sheets vertically, then top with 2½ more sheets horizontally (so they overlap). (Add 5 more pasta sheets to the pot.)
Top with about a ladle of spinach sauce, gently spread it all over pasta, then add 2-3 tablespoons of béchamel. Top with 4 more sheets of pasta and continue in this manner until you run out of the sauces.
The last layer usually has the least amount of sauce, this is the layer you sprinkle with cheese.
Bake the lasagna for about 30 minutes or more, until the cheese is completely melted, even golden brown in some places, and bubbly.
Remove lasagna from the oven and sprinkle with parsley.
Let lasagna sit for at least 10 minutes before serving.
source : http://www.mitzyathome.com
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