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.
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.