ngredients

For the Spinach Mixture:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 500g (1 lb) fresh spinach (or 300g frozen, thawed and drained)
• Salt & pepper
• 1 cup ricotta cheese
• 1 egg
• ½ cup grated parmesan

For the Béchamel:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt & pepper
• Pinch of nutmeg

Other:

• 9–12 lasagna sheets
• 1.5 cups shredded mozzarella
• ½ cup marinara or tomato sauce (optional layer)
• Extra parmesan for topping

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Instructions

1. Prepare the Spinach Filling
   Heat olive oil in a pan. Sauté onion and garlic until soft. Add spinach, cook until wilted and moisture evaporates. Season with salt & pepper. Cool slightly, then mix in ricotta, egg, and parmesan.
2. Make the Béchamel
   Melt butter in a saucepan. Stir in flour and cook 1 min. Gradually add milk, whisking until smooth. Cook until thickened. Add salt, pepper, and nutmeg.
3. Assemble the Lasagna
   In a baking dish:
   • Spread a little béchamel on the bottom
   • Add a layer of lasagna sheets
   • Spread spinach mixture
   • Add béchamel and a sprinkle of mozzarella
   • Repeat layers
   • Top with béchamel, mozzarella, and extra parmesan
4. Bake
   Cover with foil and bake at 180°C (350°F) for 25 min. Remove foil and bake another 15 min until golden and bubbling.
5. Rest & Serve
   Let rest 10 minutes before cutting. Serve warm.