Ingredients: (for a small 20×20 tray)
500g fresh spinach
2 spring onions finely cut
1 onion finely cut
Extra virgin olive oil
Salt and Pepper
250grams grated regato cheese
1 small box lasagne sheets (no pre-boiling needed)
For the bechamel sauce:
Approximately 400ml milk
50gr all purpose flour
Saute the two types of onions in a pan with some olive oik. Add the spinach in doses and mix in until soft. Let it cook for 10 minutes on medium heat. Add salt and pepper to flavour.
For the bechamel sauce, melt the butter in a medium sized pot and then add the flour. Whisk well to form a roux. Once it starts changing colour, slowly add in the milk mixing constantly so that it doesn’t curdle. When doing this, lower the heat to a low. Season with salt and pepper (Some ground nutmeg is nice too!)
Start layering! Add some bechamel sauce on thr bottom? 2-3 sheets of lasagne, spinach micture, more bechamel and cheese. Repeat! Bake for 30 min at 170°C and enjoy!