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.
Slice the courgettes Cook the sliced mushrooms in the sauteed oil and garlic Add the parsley Brown the courgettes and add the ham Add the milk Blend ...
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