Vegetarian Lasagna Recipe
with Spinach and Buffalo Mozzarella
A classic Neapolitan recipe in existence since the middle ages.
3.5 oz butter – 3.5 oz flour – a pinch of salt – 4 cups milk – nutmeg and pepper to taste – 9 oz lasagna – 14 oz frozen spinach – fresh Parmigiana Reggiano to taste – 9 oz Buffalo Mozzarella
First of all you have to prepare béchamel sauce by melting butter in a pot milk and mixing it with flour.
Then, add milk slowly and bring it to a boil, stirring constantly.
Add 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 spoonful of béchamel sauce on the bottom of the baking pan.
Begin to form layers: 1. lasagna sheets, 2. béchamel and spinach 3. 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 oven before serving.