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Lasagna with spinach and cheese

Lasagna with spinach and cheese

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According to a recipe from the book "Dr. Oetker - German cooking today"

  • 250 gr of lasagna
  • 300 gr softer telemea cheese
  • 50 gr cheese
  • 500 gr frozen spinach
  • 1 large onion
  • 5 cloves of garlic
  • salt, pepper, nutmeg
  • Sos bechamel:
  • 50 gr butter
  • 50 gr flour
  • 500 ml of milk
  • 500 ml vegetable soup
  • salt, pepper, nutmeg

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Lasagna with spinach and cheese:

Finely chop the onion and garlic and fry in a little olive oil. Add the frozen spinach and a little water and let it boil over low heat. When the spinach is done, season it with salt, pepper and nutmeg. Leave to cool.

For the bechamel sauce, melt the butter, add the flour in the rain, mix well, then pour the milk and soup little by little, stirring constantly so that no lumps form. Bring to the boil and season with salt, pepper and nutmeg.

Grease the pan with sauce and place the first layer of sheets, then a layer of spinach, a layer of grated telemea, sauce and then sheets again. Continue with the alternating layers, pouring the rest of the sauce over the last layer of sheets. Sprinkle with grated cheese and leave in the oven for about 30 minutes.


Hello dear lusts, today we prepared the CHICKEN LASAGNA WITH COW CHEESE, PESTO AND SPINACH. This is my version of lasagna, but you can replace the cottage cheese with ricotta and you can replace the chicken breast with baked chicken or turkey, left for the next day. It is easier to make than the classic beef version. I hope you like my chicken lasagna with pesto cottage cheese and spinach and enjoy it with pleasure. Have a tasty day and a good appetite.


  • 1 kg. - chicken breast
  • 12- 16 lasagna sheets
  • 100 gr. - mozzarella
  • 20 gr. - Grated Parmesan cheese
  • 400 gr. - soft cow's cheese
  • 150 gr. - spinach
  • 100 gr. - pesto
  • 1 or

For the sauce:

  • 500 ml. - Chicken Soup
  • 700 ml. - milk
  • 80 gr. - butter
  • 70 gr. & # 8211 flour
  • 3 cloves of garlic
  • 50 gr. - Grated Parmesan cheese
  • 1 teaspoon - small dehydrated onion
  • 1 knife tip - ground nutmeg
  • Salt and black pepper

Difficulty: small

Preparation time: 15 minutes

Cooking time: 1 hour and 10 minutes

Total time: 1 hour and 25 minutes

Number of servings: 6-8

Method of preparation:

  1. Put the chicken breast in a large saucepan with water. Put the pan on medium heat and add a tablespoon of salt over the meat, leave it until the water starts to boil and you will see how the meat foam forms. Remove the foam with a spoon or foamer. When the water starts to boil, turn down the heat slowly and let the chest cook for another 15-17 minutes. Then take out the chicken breast on a plate and let it cool.
  2. Meanwhile, prepare the sauce: Heat a large saucepan over low heat. Put the butter and let it melt, then add the flour and stir continuously for a minute (so that the flour bakes a little). Gradually pour the chicken soup and mix well with the whisk avoiding the formation of lumps, then pour the milk, also continuing to mix with the whisk. Let the sauce simmer for about 7 minutes (stirring occasionally). After the sauce has obtained a thicker consistency, add the onion, nutmeg, ground pepper, crushed garlic, cheese and a little salt. Stir a little more and remove the sauce from the heat.
  3. Cut the chicken breast into medium cubes or whatever you want.
  4. Keep 4 saucepans aside. Then return to the saucepan with the sauce and add the chopped chicken breast in it, mix together until the meat is completely covered with the sauce.
  5. Take another bowl and put in it the cottage cheese, pesto sauce, chicken egg and salt to taste. Mix everything together.
  6. It's time to assemble the lasagna: Spread a sauce polish stored earlier so that it covers the surface of the tray and cover with 3-4 sheets of lasagna (depending on the size of the tray), I have to break them into smaller pieces because the tray is not square or rectangular in shape.The first layer: Spread 1/3 of the meat sauce over the lasagna sheets, then spread over ¼ of the cheese. Put the whole surface of spinach cut into medium pieces. Repeat the same procedure with the following layers. The last layer, ie the fourth: Cover the lasagna sheets with the sauce kept earlier, spread the remaining cheese over the entire surface. Grate mozzarella and parmesan on top.
  7. Place the tray covered with aluminum foil in the preheated oven at 180 degrees C for 35 minutes. Then remove the foil and bake for another 15 minutes or until nicely browned.
  8. Remove the lasagna from the oven, let it sit for 15 minutes, then cut it and serve it with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

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Lasagna with Cheese and Spinach (Spinach And Cheese Lasagna)

Put the washed spinach in boiling water with salt. In another pan, boil the lasagna pasta. Boil only halfway, then remove from the water and allow to drain. The spinach is also drained, chopped (it can be left uncooked, the whole leaf - that's who likes it that way).

Put the tomato broth in a saucepan (you can use commercial spaghetti sauce - I preferred to use my own products) to boil, put 2 tablespoons of pesto sauce (Italian green sauce made with basil) and 2 cloves of garlic (or 2 cloves of crushed garlic). Mix well on the fire and when it starts to boil, remove from the heat and set aside.

Mix ricotta cheese with grated mozzarella (put the amount as you like) and 2 eggs, then put the drained and chopped spinach, mix. It is set aside.

Take a glass tray resistant to the oven, put a part of the broth in the tray, dilute it with water and place slices of pasta on top, put the cheese mixture on them (I forgot to tell you that the cheese is salted and pepper), then a little tomato sauce over the cheese. Then put another layer of pasta and cover again with parmesan mixed with mozzarella. Sprinkle with the rest of the tomato sauce and cover with aluminum foil and bake for half an hour or 45 minutes. Then remove the foil and leave it in the hot oven for another 5 minutes.

Remove, leave to cool a little, serve plain, accompanied by a glass of good quality wine or serve with garlic toast.

I forgot to tell you, if after you put the pasta in the pan and they float in a lot of water with sauce, don't be scared, they are only half cooked, they will absorb all the water, so don't skimp on the sauce and water.

Lasagna with spinach

Spinach lasagna is a beloved variation of this well-known meat recipe. It can be made all year round, as frozen spinach is used.

It is not a fasting recipe, as we do not give up cheese, but it brings a supply of fiber and vitamins through the presence of spinach. If you want to turn the recipe into a fasting one, you can replace the cheese with tofu.

You need ready-made lasagna sheets bought commercially, at least a box, or two if they are smaller, half a kilogram of fresh spinach, 300 g of fresh goat cheese, 14 slices of smoked ham, very thinly sliced ​​(prosciutto crudo type ), 40 gr finely chopped walnuts, 1 piece of mozzarella, 2 eggs, a cup and a half of sour cream, for cooking, 3-4 tablespoons of olive oil.

Preheat the oven. Fry the fresh spinach leaves in about two tablespoons of olive oil, a little salt and pepper. Meanwhile, prepare the heat-resistant dish, in which you will make lasagna, greasing it with a tablespoon of olive oil, then place 4 lasagna sheets. Put over them half of the spinach leaves in the pan and half of the goat cheese, 5 slices of smoked ham and two tablespoons of crushed walnuts. Then place another row of lasagna sheets and repeat the operation. Finish with a layer of lasagna sheets.

Beat the two eggs, seed, add salt and pepper, cut the mozzarella pieces and add it, then pour everything over the last lasagna sheets, and place the last slices of ham on top, with a handful of nuts. Put, as a final layer, a little lime seed and bake for about 40 minutes. After the needles, remove the lasagna from the oven, first cover it for about 10 minutes with an aluminum foil, before serving.

Try this video recipe too

Lasagna with spinach and cheese

Mix the onions with the garlic and fry them in hot oil. Add the crushed tomatoes and mix until smooth. Mix the broth with the wine, let them boil, then sprinkle with salt and pepper. After you have washed the spinach well, simmer it in hot water, chop it finely and mix it with ricotta cheese. Preheat the oven to 180 ° C.

Mix the butter with the flour and let it simmer for a minute, then add the milk and grated Parmesan cheese. Mix well until a thick paste is formed. Let it cool, then divide it into two equal parts and place the first part in the baking tray. On top add the spinach mixture, then place the second portion of coca. Pour the garlic and onion sauces and the wine and broth sauces on top and around.

Bushotioaca de Bohotin de la Pietroasa it is a light wine, whose taste and fruity bouquet goes great with lasagna.


  • 1/2 pack of PANZANI lasagna pasta
  • 300 g smoked salmon
  • 500 g spinach
  • Parmesan
  • 50 cl liquid cream
  • salt, pepper and butter
  • milk


  1. Defrost the spinach beforehand.
  2. Preheat the oven to 200 ° C.
  3. Mix the spinach with the sour cream (30 cl).
  4. Soak the lasagna sheets in milk.
  5. Prepare a medium-sized bowl for the oven, add lasagna, spinach, salmon and a little Parmesan.
  6. Repeat the steps until the last lasagna sheet and sprinkle Parmesan on top.
  7. Pour the rest of the sour cream mixed with salt into the bowl over the lasagna.
  8. Bake in the oven for 25 minutes, until golden brown.

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