Lasagna with spinach and cheese
Unusual lasagna both in shape and filling - with spinach and cheese with béchamel sauce
Ingredients
| frozen spinach 400 g |
| salted sheep cheese 400 g |
| parsley 10 g |
| BECHAMEL SOUCE: |
| cream (30%) 200 g |
| milk 0,5 l |
| butter 40 g |
| flour 2 tbsp. |
| nutmeg to taste |
| salt to taste |
| white pepper to taste |
| LASAGNA DOUGH: |
| wheat flour 300 g |
| yolks 200 g |
| vegetable oil 20 g |
| salt 1 tsp. |
Instructions
Step 1
Prepare the dough. Add salt to the sifted flour and mix. Stir in the yolks, add the oil and knead into a tight dough. Then wrap it in clingfilm and leave it in the refrigerator for 1 hour.
Step 2
Prepare the sauce. Fry the flour in the butter until golden. Add the milk in a thin stream and, stirring constantly, bring to the boil. Add pepper, nutmeg, salt, stir and simmer over medium heat until thickened. Then add the cream, bring to a boil and remove from the stove.
Step 3
Prepare the filling. Crush 300 grams of bryndza with a fork and mix with spinach squeezed from excess moisture.
Step 4
Roll out the dough thinly, spread the filling evenly over its surface and roll up into a roll. Then cut the roll into slices, transfer them to the mold, sprinkle with chopped parsley and the remaining cheese. Pour the lasagne sauce over the lasagne and cover with foil.
Step 5
Bake at 180 degrees for 1 hour and 20 minutes. Then remove the foil and bake for another 15 minutes. Allow the lasagna to cool slightly before serving.
