Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 65 minuti |
Ingredients
| 300 g | spinach frozen |
| 1 | clove of garlic |
| 250 mL | Béchamel Sauce Sterilgarda |
| 100 g | cooked ham |
| 50 g | parmesan |
| extra virgin olive oil | |
| q.b. | salt |
| q.b. | pepper |
| 250 g | pre-cooked lasagna |
Preparation
- Boil the spinach in a pan with a little oil, water, and the garlic clove, after removing the core and finely chopping it. Season with salt and pepper to taste.
- Once the spinach is cooked, chop it in a blender
- In a bowl, add the chopped spinach and the Sterilgarda Béchamel, taking care to keep some aside.
- Mix until the mixture is smooth.
- Now take a large enough baking dish and assemble the lasagna
- Place a few spoonfuls of Sterilgarda Béchamel on the bottom of the baking dish and place the first sheet of pre-cooked lasagna on top.
- On the first layer, pour a generous spoonful of béchamel with the spinach and a few slices of cooked ham, sprinkling with the previously grated Parmesan cheese.
- Continue to form other layers until the ingredients are used up.
- Finish the lasagna with a layer of Sterilgarda Béchamel and a generous sprinkling of Parmesan cheese.
- Transfer the pan to a preheated oven at 180°C and leave to cook for approximately 30 minutes, until the lasagna has a light golden crust.
In a saucepan, cook the spelt in boiling salted water for 30 minutes; Wash and cut the aubergines into cubes, then brown the garlic clove with the oil ...
Social Wall