Lasagna with Spinach
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
  • 5 spinach lasagna
  • 10 regular lasagnas
For the Spinach
  • 500 gr. /18 oz spinach
  • 2 tbsp scallions, chopped
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh fennel, finely chopped
  • ½ cup sliced mushrooms
  • ¼ cup dry red wine
  • ¼ cup cracked wheat
  • ½ cup milk
  • 100 gr. /4 oz feta cheese
  • 50 gr. /2 oz. parmigiano
  • 1 tsp salt
  • 2 tbsp olive oil
For the Tomato Sauce
  • 700 gr. /25 oz. tomato juice
  • 2 tbsp double concentrated tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ tsp thyme
  • ½ tsp Italian herbs
  • ½ tsp onion powder
  • ¼ tsp garlic powder
For the Mornay Sauce
  • 3 cups milk, scalded
  • 50 gr. /2 oz butter
  • 40 gr. /2 oz flour
  • 200 gr. /7 oz mixed cheeses like Emental, Edam, Gouda and cheddar
  • 1 egg
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 can of evaporated milk
Instructions/ Εκτέλεση
For the Spinach
  1. In a skillet, pour the olive oil and in medium heat.
  2. Sauté the scallions for couple of minutes.
  3. Add the spinach and mushrooms and continue to sauté for another 2 minutes.
  4. Add the fennel, the dill and the wine and continue to sauté until the wine is almost completely evaporated.
  5. Add the rest of the ingredients and lower the heat to low. Let simmer for 5 to 10 minutes and then turn the heat off. Put it aside.
For the Tomato Sauce
  1. Add all the ingredients in a medium sized pot and bring to boil.
  2. Lower heat and let simmer for about 20 minutes.
  3. Turn the heat off and put aside.
For the Mornay Sauce
  1. In a pot put the margarine in medium heat.
  2. When melted add the flour and stir until it is dissolved.
  3. After cooking it for 3 to 4 minutes add the milk and stir until the batter begins to thicken.
  4. Remove from fire, add the egg and the rest of the ingredients.
  5. When everything is incorporated the sauce is ready.
Assembly
  1. Take a rectangular glass pan and butter it very well. Pour half of the evaporated milk.
  2. Put one layer of regular lasagna. Add the spinach filling. Put a layer of spinach lasagna. Above them put the tomato sauce. Put the final layer of regular lasagna. Pour the rest of the evaporated milk.
  3. On top pour the Mornay sauce.
  4. Bake in a preheated oven at 175° C/350° F for 30 to 45 minutes.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/lasagna-with-spinach/