Lasagna with spinach
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Straight from the best restaurants, we present this lasagna with a touch of green.
- 17.5 ounces precooked lasagna
- 17.5 ounces of ham
- 2 or 3 bunches of spinach
- 4 tablespoons of Parmesan cheese
- 1 cup of heavy cream
- 1 tablespoon of finely chopped basil
- 1 cup of sliced mushrooms
- 1 cup of bechamel sauce
- Salt and pepper to taste
Wash spinach and dry them with absorbent paper. Remove the stems and leaves. Transfer them to a pot without water and cook, stirring often and let stand.
Use hands to loosen the dark substance. Cut the ham and cook lightly in 2 to 3 tablespoons of oil. Cook the mushrooms and combine them with ham and spinach. Add the cream and stir with a fork.
Add the bechamel sauce to make it soft padding. Add the basil and parmesan cheese. Seasoning with salt and pepper.
In the last layer put bechamel sauce and parmesan cheese. Cover with foil paper and bake 15 to 20 minutes at 350 degrees. Remove the foil and bake 5 more minutes. Serve warm.
Recipe by Pastas Doria.