Easy Creamed Spinach Lasagna Recipe

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Easy Creamed Spinach Lasagna Recipe  :-Everyone loves this creamy spinach lasagna for dinner. It’s easy to make and makes you feel good.

This tastes so good because it has layers of pasta, homemade béchamel sauce, and a smooth spinach sauce. With lots of cheese on top, this always turns out well.

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Easy Creamed Spinach Lasagna Recipe

 

Ingredients :

Creamed spinach sauce

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  • 2 1/2 tablespoons sunflower oil
  • 2 tablespoons all-purpose flour
  • 1 pound frozen spinach thawed
  • 1 large egg whisked
  • 1 teaspoon garlic powder more to taste
  • 3/4 cup sour cream
  • 1 cup whole milk
  • 1 teaspoon fine sea salt more to taste

 

Béchamel sauce

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups warm milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • few grinds of black pepper

 

For lasagna

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  • 20 uncooked lasagna sheets 400 g or 14 oz
  • 10.5 oz aged (low moisture) mozzarella cheese grated
  • 1 tablespoon fresh chopped parsley

 

Instructions :

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.

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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.

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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.

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

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Make the béchamel in the meantime.

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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.

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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

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

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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.

 

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

 

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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.

 

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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.

 

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

 

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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.

 

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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.

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Notes :

I use oven-ready pasta sheets that don’t need to be cooked first, but I still like to soak them in hot water. The sheets of pasta are much easier to handle when they are soft, and I also think they bake better.

Add a dollop of sour cream to each dish of lasagna to make it taste and feel even better.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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