Easy Creamed Spinach Lasagna Recipe

Warm up the oven to 395°F (200°C) and use a little oil to coat a 9-inch (23-cm) square baking dish. Put away.
Make the sauce with spinach.

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Put oil in a pan and heat it over medium-low heat. When it’s hot, add the flour and quickly whisk it in so it doesn’t burn.

Add the thawed spinach, with all of its fluids, and mix it in with a whisk. And then add the egg. Keep mixing for three to five minutes, or until the spinach is hot and the egg is done.

Mix the garlic powder, sour cream, and milk in with a whisk. Cook for another 5 minutes, stirring every now and then. Add more milk and let it cook if the sauce is too thick. Taste it after adding a teaspoon of salt to see if you need more. Put away.

Add salt to a big pot and set it on the stove. Boil the water and then remove from the heat.

Make the béchamel in the meantime.

Put the butter in a small pot and set it over medium heat. Add the flour right away and mix it in with a whisk until you have a smooth paste. Add the warm milk slowly while stirring all the time.

Cook the béchamel for three to five minutes and stir it often until it turns into a thick, smooth sauce that looks like thick, creamy soup. Add some black pepper, nutmeg, and salt, and then set it away. Put together lasagna

Put four sheets of pasta into the water for at least one minute. They will be easy to handle after this gets done.

Put a few drops of the béchamel and spinach on the bottom of the pan. Spread the pasta sheets out in a single layer. If necessary, break some of them in half. Do this until the pan’s bottom is covered.

(Add five more sheets of pasta to the pot.)

Add about a ladle of spinach sauce on top and spread it out over the pasta. Then add about 4 tablespoons of béchamel and do your best to spread it out over the spinach.

Add four more sheets of pasta on top, and keep going like this for another two to three layers, or until you run out of sauces.

The very last layer has just enough sauce to cover the pasta. Put some cheese on top of this layer.

Place the dish in the oven and bake for 30 minutes wrapped in aluminium foil. Take the paper off the dish and bake the lasagne for another 15 minutes, or until the cheese is bubbly and melted all the way through. In some places it will be golden brown.

Take the lasagne out of the oven and, if you want, sprinkle it with parsley. Rest for 15 minutes (or up to an hour if you cover it and turn off the oven) before cutting and serving.