16 sheets of lasagna noodles
Béchamel sauce
3 1/2 cups of milk
1/4 cup of butter
1/3 cup of all-purpose flour
To taste: salt and pepper
Filling
1 tablespoon of butter
1 tablespoon of all-purpose flour
1 tablespoon of chopped fresh parsley
1 pound of spinach
150 grams of grated mozzarella cheese
2 eggs
To taste: salt, pepper, and nutmeg
For sprinkling: 1 cup of grated Parmesan cheese
16 sheets of lasagna noodles
Béchamel sauce
3 1/2 cups of milk
1/4 cup of butter
1/3 cup of all-purpose flour
To taste: salt and pepper
Filling
1 tablespoon of butter
1 tablespoon of all-purpose flour
1 tablespoon of chopped fresh parsley
1 pound of spinach
150 grams of grated mozzarella cheese
2 eggs
To taste: salt, pepper, and nutmeg
For sprinkling: 1 cup of grated Parmesan cheese
Cook the lasagna noodles in boiling salted water until al dente
Drain and set aside
Transfer the noodles to a baking dish with some cold water to stop the cooking process
Béchamel sauce
Melt the butter over medium heat
Add the flour and whisk well
Gradually add the milk, whisking constantly, and cook for 5 minutes
Season with salt and pepper
Filling
Wash the spinach and cook it in a pan without water until tender
Drain and chop
Squeeze out any excess moisture and chop finely
Melt the butter, then whisk in the flour
Add the cooked spinach and mix well for 1 minute
Allow to cool, then add the remaining ingredients and mix well
Bake the oven at high temperature
Cut the lasagna noodles in half lengthwise
Distribute the filling among the noodles and roll them up
Arrange the rolls in a baking dish, pour over the béchamel sauce, and sprinkle with Parmesan cheese
Bake for 30 minutes and serve.
