Recipe: Lasagna with Spinach

Lasagna with spinach

Lasagna: 12 sheets
Spinach: 350 g. (12.30 oz.)
Peeled tomatoes: 400 g. (14.10 oz.)
Parmesan cheese (grated): 60 g. (2.10 oz.)
Extra-virgin olive oil: 3 tablespoons
Onions: 2
Garlic: 1 clove
Carrots: 2
Salt, pepper and oregano

FOR THE BECHAMEL SAUCE
Butter: 30 g. (1 oz.)
Flour: 2 table spoons
Milk: 40 cl. (13.50 fl.oz.)
Parmesan cheese (grated): 100 g. (3.50 oz.)
Salt and pepper

Peel and mince the onion and the garlic; slightly peel and grate the carrots. Warm one spoon of oil in a pan and brown onion, carrots and garlic on an average fire. With a mixer reduce the tomatoes to mash and flavour it with salr, pepper and oregano. Prepare the bechamel, melting the butter in a little casserole over a low fire; add the flour and mix vigorously, until a foamy mixture is obtained. Add the warm milk and let it cook for about 5 minutes since the sauce boils. Out from the fire, add the grated parmesan and adjust with salt and pepper.
Boil spinach for about 5 minutes, drain, strongly squeeze and mince. Cook the lasagne al dente in 4 liters (33.80 fl.oz.) of salt water. Drain and put them on a clean kitchen towel.
Oil an oven-pot. Put on its bottom 4 sheets of lasagne, over it put a layer of spinach, one third of the browned onions and 20 g. (0.70 oz.) of parmesan. Add just a bit of pepper and salt.
Repeat one more time and finish with a layer of lasagne, with the bechamel and the remainder of the parmesan. Put all in the oven at 180 C (350 F) for about 30 minutes. Serve at once.