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Lasagne with anari and spinach

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Ingredients:

18 lasagne noodles

1 kg (3 bunches) spinach, the leaves only, without the stems, well rinsed

400 g fresh anari

45 g (3 teaspoons) soft butter

50 g (½ cups) of grated parmesan cheese

2 cups tomato sauce

salt, pepper, nutmeg

roasted sesame

Béchamel sauce:

4 cups milk

75 g flour

90 g butter

100 g grated parmesan cheese

1 egg, slightly beaten

salt, pepper, nutmeg

Method:

Step 1:

Preheat oven to 180 degrees.

Step 2:

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Step 3:

Boil spinach for 5 minutes. Drain, then squeeze out excess liquid and chop.

Step 4:

Combine anari, parmesan cheese, butter, spinach, salt, nutmeg, pepper, and egg in a bowl. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup of cheese on top. Spread the Béchamel. Repeat layering 2 times.

Step 5:

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.