Today we propose an alternative way to enjoy the lasagna, for a Sunday lunch, or for a dinner with friends, serving with good fresh white wine.
We used not only spinach but also the fresh mozzarella instead of the classic besciamella sauce, which with its sweet aftertaste, goes well also with black olives.
You should buy the spinach in retail outlets, to find in this way a genuine and healthy product.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
- 300 g lasagna dry sheets
- 300 g spinach fresh leaves
- 250 g Mozzarella cheese
- 50 g black olive pitted
- 1 pinch salt
- 5 tbsn olive oil extra virgin
Ingredients
|
|
Instructions
- Place the spinach on a cutting board and with a knife cut off all the stems (1), and wash them well under water in a colander (2) to remove any excess soil. Then put them to boil in a medium sized pot with water (3) and cook for about five minutes over high heat.
- Place the fresh mozzarella on a clean cutting board (4) and first slice it with a knife and then divide each slice in half and then into squares (5). Leave aside the cheese on a small flat plate (6).
- Once you have cooked the vegetable, drain it in a colander (7) and place in a serving dish (8), and slowly add the extra virgin olive oil (9).
- Now add salt at your will (10) and with a fork, stir before and after mush by a slight pressure (11), until the mixture is smooth. Then leave the spinach on the same plate (12).
- After filling a large pot of water to boil, add the sheets of lasagna (13) and cook for about five minutes over high heat. Once cooked, with a pierced ladle, transfer the sheets in a flat plate (14) and later, on a clean cotton cloth to make absorb excess water (15).
- Take a rectangular casserole dish and add on its bottom a tablespoon of extra virgin olive oil (16), then place on the first sheet of lasagna cooked previously (17). Then top with the seasoned spinach (18).
- At this point join the pitted black olives (19) and also the shredded mozzarella (20). Repeat the same with the rest of the lasagna sheets that you have and, as last, top with mozzarella, to keep the lasagna soft (21). Bake in preheated oven at 140° C for about thirty minutes. Once the lasagna ready, serve piping hot at the table accompanying it that the good fruity white wine, very fresh.
