I don’t know about where you live, but the weather here does a lot of tricks lately. Just until couple of days ago it was chilly and rainy. It seems like winter is refusing to give its place to spring. I don’t know how you feel, but I really want some spring flavor here. I am fed up with winter; I just want the season to change. To improve my mood, I began eating one ice cream per day hoping that in this way I will make it happen. Even if it’s cold and rainy I am eating my one ice cream every single day hoping that I will be heard by the One who rules this world and just make spring come forward. Childish? Yes. Silly? Most definitely. But you see the last couple of weeks made me think that as we grow older we tend to loose our childhood’s spirit. We become more ‘mature’, we try and do adult things and we have this dead serious look on our faces. We forget how easy we were laughing when we were kids and also the things we did, believing that somehow we could magically change everything that was bothering us.

I love adulthood don’t get me wrong, I am not suddenly suffering from Peter Pan’s syndrome or any other syndrome contemporary psychology has served us. I am just saying that sometimes we should just sit back relax and allow ourselves to just feel as children again and perhaps just do something childish, something that could bring a smile in our face, or make us dream just like we used to when we were at that age.

Well, these lasagnas brought a smile in my face and also in my 8 year old son’s face. He ate his entire portion and he ate the leftovers for dinner. Well if this is not an indication of what this dish is worth I don’t know what is. I cannot really say that it is an easy and quick meal to make, but I can verify that it is certainly worth every single minute and effort you will devote to make it.

We begin by making the spinach.

In a skillet, pour the olive oil and in medium heat.

Sauté the scallions for couple of minutes.

Add the spinach and mushrooms and continue to sauté for another 2 minutes.

Add the fennel, the dill and the wine and continue to sauté until the wine is almost completely evaporated.

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.

Add all the ingredients in a medium sized pot and bring to boil. Lower heat and let simmer for about 20 minutes. Turn the heat off and put aside.

In a pot put the margarine in medium heat. When melted add the flour and stir until it is dissolved.

After cooking it for 3 to 4 minutes add the milk and stir until the batter begins to thicken.

Remove from fire, add the egg and the rest of the ingredients. When everything is incorporated the sauce is ready.

Take a rectangular glass pan and butter it very well. Pour half of the evaporated milk.

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.

On top pour the mornay sauce.

Bake in a preheated oven at 175° C/350° F for 30 to 45 minutes.