1/2 Package of Pre-cooked Spinach lasagna
1/2 cup of flour
1/2 liter of milk
1/2 cup of oil or 1 stick of butter (melted)
a small bunch of fresh spinach, washed and coarsely chopped. (I only use the leaves)
1/4 kilo of ground beef
1 can of tomato sauce
salt & pepper
small onion, finely chopped
1 garlic clove, crushed
shredded mozzarella or any cheese of your choice
-start off by preparing the tomato sauce:
in saucepan saute the onion and garlic in a few tablespoons of olive oil, when onions are start to get golden add the meat, add salt and pepper. When meat has cooked through add the tomato sauce and a quarter cup of water. Bring to a boil, then simmer for about 15 minutes. Add italian seasoning if you like. Your sauce is now ready.
-Next you'll have to make the béchamel sauce:
Melt the butter in a saucepan (or heat the oil), add the flour and whisk together well. Add milk gradually, stirring after each addition. The milk should thicken as it gets heated through before you add more. Keep adding until the sauce reaches a creamy consistency. Add salt to taste. Your béchamel sauce is now ready :)
-Next, in a small pyrex (half the size of the 13x9 standard)... place a layer of lasagna (my tray only takes two sheets of lasagna per layer), then put a layer of the red sauce, drizzle some white sauce on top, a bit of cheese, some chopped spinach and then top with another layer of lasagna sheets. Keep doing this until you run out of ingredients or space in your tray! :)
Bake in a 180 degree oven (celsius) for 45 minutes.
P.S: top layer of lasagna should not be covered with additional lasagna sheets. Just pour the remaining sauces and cheese on top.