Spinach lasagna, quick and tasty recipe
recipe by
Maurizio Pigliacampi
Spinach lasagna: the quick version that makes no compromises
This spinach lasagna is the perfect solution for a nutritious, delicious meal ready in just a few minutes. By using ready-made tomato pulp and béchamel sauce, we’ve simplified the steps without giving up the authentic flavor that wins over the whole family.
A tip for true enthusiasts: if you prefer to give the dish an even more artisanal touch, remember that in the middle of this recipe collection you will also find dedicated guides for making both fresh egg pasta and homemade béchamel sauce, turning this recipe into a culinary experience with ancient roots.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Béchamel sauce
500 ml
Details
Béchamel sauce is one of the fundamental sauces in Italian cuisine: creamy, delicate, and extremely versatile. It is used as a base or thickening agent in many dishes, especially baked ones. It’s the ingredient that turns a simple recipe into…
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Lasagna sheets
12 Sfoglie di lasagna
Details
Lasagna sheets. Ready-to-use lasagna sheets, convenient and ideal for preparing perfect lasagna in a short time. To prevent them from sticking together while boiling, add a tablespoon of oil to the boiling water: the sheets will stay separate and be…
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fine whole sea salt
Taste
Frozen spinach
375 grammi
Details
Frozen spinach is a practical, ready-to-use solution: it is blanched and then frozen immediately after harvest, preserving its color, flavor, and a large part of its nutrients. It is already cleaned and ready to be sautéed, used in fillings, savory…
Read MoreUseful insights
preparation
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1
Sauce
Finely chop the onion and garlic; grate the carrots. Heat the olive oil in a pan and sauté the vegetables over medium heat until golden. Add the prepared tomato pulp, season with salt, pepper, and a pinch of oregano, then let it simmer over low heat for about 15 minutes.
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2
Béchamel
Open the package of béchamel sauce. If it is too thick, pour it into a bowl and add a splash of milk, stirring well until it becomes smooth and velvety.
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3
Pasta
Boil the lasagna sheets in salted boiling water (add a tablespoon of oil to prevent sticking), drain them "al dente," and pat them dry on a clean kitchen towel.
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4
Assembly
Grease a baking dish. Lay down a base of 4 lasagna sheets. Distribute the spinach (previously thawed and well-drained) over the top, followed by a portion of béchamel, half of the tomato and carrot sauce, and a little Parmesan. Repeat the process. Finish with a final layer of lasagna sheets, the remaining béchamel, and a generous sprinkling of Parmesan to create a crispy crust.
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5
Baking
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until the top is golden brown. Serve hot.
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6
Our Tips
If you prefer an even richer texture, you can add a few cubes of well-drained mozzarella between the layers.
Always remember to drain the spinach very well after thawing: the less water it contains, the more intense the flavor and the more perfect the lasagna will be.
