Spinach lasagnas
Thanks to Laurent Thiers for this recipe

©Copyright Laurent Thiers



Preparation time
Add time if green beans are not trimmed yet.
40 minutes
Cooking time
1 heure
Serves
8
Nutritional value per serving
Calories
Proteins
Fats
Carbohydrates
Magnesium
Calcium
Iron
364
14 g
14.5 g
44.5 g
108 mg
240 mg
4 mg



Ingredients
Instructions
250 g lasagna
100 g shredded Gruyère

Bechamel sauce

For the sauce
1 onion
2 garlic cloves
300 g mushrooms
500 g tomatoes
3 carrots
500 g fresh spinach

Wash and cut the vegetables in small pieces.
Make the onion and the garlic sweat in the pan.
Add mushrooms and carrots finely cut. Steam for a few minutes then add the tomatoes.
Let simmer for about 30 minutes.

In an 23*33 cm pan, place one layer of lasagna.
Cover them with the spinach preparation then add another layer of lasagna. Recover these last ones of béchamel sauce that you will cover once again with lasagna, et cetera until you used all your sauces and until the dish is ¾ filled (lasagna swell during cooking).

Sprinkle then with Gruyère and place in the oven. Cook 1 hour at 180 degrees.

To avoid the top of your lasagna to grill, cover the pan with a sheet of aluminum, which you will remove 15 minutes before the end of the cooking time.

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