Tasty recipe for lasagna, lighter and healthier than the classic. Made with spinach, cheese and milk. From radicio.com
Breadcrumbs: 3 tablespoons
Cream cheese: 500 g. (unsalted)
Mozzarella: 300 g. grated
Parmesan: 60 g. grated (or other mature hard cheese)
Salt, pepper: as needed
Ελαιόλαδο : 4 tablespoons
Onion: 1 very average chopped
Garlic: 5 cloves, chopped
Flour: 1/4 cup
Milk: 5 mugs
Daphne: 2 dry leaves
Nutmeg: 1/2 teaspoon grated
Spinach: 1 kilogram, chilled, thawed and thoroughly wrung
Noodles: 24 some leaves
Preheat oven to 180 degrees. Grease a baking tray, 30 X 40 from. about.
Stir well toast with ricotta, the 2/3 of mozzarella, half Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper. Keep it aside.
In saucepan, heat the olive oil and wilt the onion over medium heat, stirring regularly, per 5 minutes. Add the garlic and cook for another half a minute. Then add the flour and cook, stirring, 1 more minute. Finally add the milk and bay leaf and continue cooking until sauce thickens to 10 some minutes from the time you boil.
Remove from heat. Discard bay leaves. Add the nutmeg and remaining Parmesan and stir. Finally add the spinach and stir. Try and add spice. Cover and leave until needed.
Put in pot, plenty of salted water to boil and add the noodles. Let them boil until they are al dente (depending on the species may take 1 – 8 minutes). Drain and rinse under running water. Dish lasagne on a clean kitchen towels.
Apply 2 – 3 tablespoons of the mixture of spinach in the pan you prepared. On top cover with lasagna. Top place 1/4 the spinach and sprinkle entire surface with 1/3 the cheese blend. again lasagna, spinach, cheeses. so continue until all noodles and cheese. Above spread the last spinach and sprinkle with the mozzarella that had reservations.
Cover well the pan with foil and bake in the preheated oven for 40 minutes. Remove the foil from the pan and continue cooking until the food brown, other 25 minutes.
Remove from oven and let stand 15 minutes at least before cutting.