Vegetarian Lasagna with Spinach and Buffalo Mozzarella
Lasagna recipe is a traditional Italian dish, hailing from Naples, and known since the Middle Ages. Each region has a its own variant. In the Northern regions of Italy the traditional lasagna recipe is made with the “Bolognese” sauce: layers of flat-shaped pasta, ragù meat sauce, bechamel and parmesan. In the Southern regions the most famous lasagna recipe contains: ricotta, meatballs, mozzarella or provolone cheese and a meat tomato sauce.
This simple lasagna recipe ia a vegetarian variant: instead of using ragù sauce, you can add spinach and bechamel sauce. Buffalo mozzarella complete the flavor. This variant has a great taste that will appeal to all. Nutmeg and spinach contribute to create a taste that it will reminds you of the ravioli filling.
If you have a lot of time you can make homemade lasagne, the pasta dough is the same as the one for tortellini or ravioli. To roll out the dough use rolling pin or a pasta machine.
On the contrary, if you are in hurry but you do not want to renounce to your dinner with lasagna, you can buy oven-ready lasagna and follow this easy lasagna recipe.
- First of all you have to prepare bechamel sauce: melt the butter in a pot milk and mix it with the flours.
- Then, add the milk slowly and bring it to a boil, stirring constantly.
- Ald salt and pepper to taste.
- Lower the heat and cook stirring for three more minutes.
- Cook your spinach in boiling, salted water for two minutes, then drain well.
- Preheat the oven at 300° F.
- Drain the mozzarella to eliminate the excess of moisture and shred it.
- Spread a couple of spoon of bechamel sauce on the bottom of the baking pan.
- Begin to form layers: a first layer of lasagna sheets, bechamel and spinach, Buffalo mozzarella and parmesan cheese. Repeat until reaching the edge of the pan. Bake in the oven for 20 minutes.
- Let it stand for 15 minutes out of the ove before serving.
