35 min
Prep time
30 min
Cook time
6
Servings
Intermediate
Difficulty
1h5
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Slice the shallots and sauté them in a pan with a little oil until they are soft.
-
2
Once they are soft, add the tomatoes and their juice.
-
3
Cook until the tomatoes turn into a puree (about 5 minutes).
-
4
In another pan, thaw the spinach with the milk.
-
5
BĂ©chamel Sauce:
-
6
In a pan, make a roux.
-
7
Add the milk gradually.
-
8
Add the nutmeg and salt.
-
9
Cook for a few minutes without stopping stirring and keep aside off the heat.
-
10
At the bottom of a gratin dish, place a thin layer of pasta.
-
11
Pour in half of the spinach.
-
12
Cover with a layer of lasagna sheets.
-
13
Pour in half of the tomatoes and cover with pasta again.
-
14
Repeat the operation.
-
15
Pour over the béchamel and add grated gruyère to brown the lasagnes.3.
-
16
Bake for 30 minutes in an oven at 200°C (th.
Did you try this recipe?
Give your opinion and help other users!
Average rating : 0.8/5 (1 vote(s))
Comments 0
Be the first to comment on this recipe!