This three cheese lasagne with white sauce and spinach is the only lasagne you will need – EEEEEEEVER. It’s true. If you’re making dinner for someone, boom, instant satisfaction. You will be a hero.
Having written that, this dinner will make you fat. Honestly, there’s no reason to lie about it.
It’s a fairly easy lasagne to make, but be sure to be patient on the sauce. If you rush it, you will not get that thick texture with the sauce. If you mess up this, your guests will still like it, but you will know you messed up.
We borrowed and adjusted this recipe from Green Bonanza.
Portions: 2 – 4 (It’s 4, but you’ll end up eating too much)
- 200 g frech spinach
- 250 g (1 can) ricotta or feta, diced
- 125 g (1 bag) fresh mozarella, diced
- 2 eggs
- Handfull leaf parsley, finely chopped
- Pinch of salt and pepper
- 6 lasagne sheets
- 2 shallot, chopped
- 3 garlic clove, chopped
- 2 tbsp butter
- 2 tbsp flour
- 5 – 6 dl roasted almond unsweetened
- Pinch of salt
- Small handfull fresh sage
- 100 g fresh parmesan (split in half)
- Garlic bread
- Simple salad
- Start by boiling a large sauce pan with water. When boiled, remove from the heat and add the spinach in the hot water. Let sit for 3 – 4 minutes then pour out the water and rinse the spinach in cold water. You then want to squeeze out all the water so it’s a small ball. Chop up spinach and add to bowl.
- In the same bowl, mix in the diced ricotta/feta and mozarella, finely chopped leaf parsley plus salt & pepper.
- Break 2 eggs and add in a cup. Whisk it together and add that to the same bowl. Mix it all together and set aside. This will be your fill.
- In a large, heated pot, add butter and shallots. When the shallot is golden, add the garlic gloves. Let it simmer for 1 minute.
- With a whisk, add the flower and whisk it all together while you let it cook for couple of minutes.
- Slowly, start adding the milk bit by bit plus pinch of salt. What you want is to let the sauce remain thick. Keep whisking in the pot to take away any lumps. If the sauce get’s too thin, add a tad more flour.
- When you’ve added all the milk, add fresh sage and 50 g (half) of finely grated parmesan and whisk together. The sauce is now done.
- Use a bread form to put together the lasagne. I use 3 layers, so start with sauce, lasagne sheets, fill and repeat. Make sure you adjust because you finish with sauce on the top. At the end, add the rest 50 g of the finely chopped parmesan.
- Roast the lasagne in 200C degrees for 30 minutes. Let the lasagne rest for a couple of minutes before you start eating.
Urrà! You now have created the best lasagne. Nom Nom!
Let’s not do this for this one. Just enjoy ¯\_(ツ)_/¯