1/4 cup of olive oil
1 cup of milk
2 cups of grated mozzarella cheese
1 tablespoon of salt
200g of lasagna sheets, ready-made
5 anchovy fillets in brine, drained and chopped (25g)
4 cloves of garlic, minced
1 bunch of spinach (580g)
1 cup of cream cheese (250g)
Accompanying dish
Refrigerator tray 16 x 26 cm
1/4 cup of olive oil
1 cup of milk
2 cups of grated mozzarella cheese
1 tablespoon of salt
200g of lasagna sheets, ready-made
5 anchovy fillets in brine, drained and chopped (25g)
4 cloves of garlic, minced
1 bunch of spinach (580g)
1 cup of cream cheese (250g)
Accompanying dish
Refrigerator tray 16 x 26 cm
Wash and dry the spinach well, chop it up and reserve
In a medium pan over low heat, sauté the garlic in olive oil, stirring occasionally until softened
Add the spinach, anchovies, and salt, cover the pan, and simmer, stirring occasionally, until the spinach is tender. Reserve
Preheat the oven to medium temperature
Pour the milk into the refrigerator tray and layer with a third of the lasagna sheets
Cover with a third of the sautéed spinach mixture
Sprinkle with a third of the mozzarella cheese
Repeat the layers two more times, finishing with a layer of cream cheese
Cover with aluminum foil and bake for 45 minutes or until the lasagna is tender.
