Spinach and Anchovy Lasagna

Name: Spinach and Anchovy Lasagna
Yield: 6
Ingredients: 1 bunch of spinach (580 g); 4 cloves of garlic, minced; 1/4 cup of olive oil (60 ml); 5 anchovy fillets (alice) in brine, drained and minced (25 g); 1 tablespoon of salt; 1 cup of milk (240 ml); 200 g of pre-cooked lasagna noodles; 2 cups of grated mozzarella cheese (200 g); 1 cup of creamy ricotta cheese (250 g)

1
1 bunch of spinach (580 g)
2
4 cloves of garlic, minced
3
1/4 cup of olive oil (60 ml)
4
5 anchovy fillets (alice) in brine, drained and minced (25 g)
5
1 tablespoon of salt
6
1 cup of milk (240 ml)
7
200 g of pre-cooked lasagna noodles
8
2 cups of grated mozzarella cheese (200 g)
9
1 cup of creamy ricotta cheese (250 g)

Ingredients

1
1 bunch of spinach (580 g)
2
4 cloves of garlic, minced
3
1/4 cup of olive oil (60 ml)
4
5 anchovy fillets (alice) in brine, drained and minced (25 g)
5
1 tablespoon of salt
6
1 cup of milk (240 ml)
7
200 g of pre-cooked lasagna noodles
8
2 cups of grated mozzarella cheese (200 g)
9
1 cup of creamy ricotta cheese (250 g)

Directions

1
Wash and dry the spinach thoroughly
2
Cut into smaller pieces and set aside
3
In a medium saucepan, over low heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until soft (approximately 2 minutes)
4
Add the spinach, anchovy, and salt, cover the pan, and simmer, stirring occasionally, until the spinach is tender (approximately 3 minutes)
5
Remove from heat and set aside
6
Preheat oven to 180°C (medium)
7
Pour the milk into a 16 cm x 26 cm dish and top with 1/3 of the lasagna noodles
8
Cover with 1/3 of the spinach mixture and sprinkle with 1/3 of the mozzarella cheese
9
Repeat the layers of lasagna, spinach, and mozzarella two more times
10
Top with ricotta cheese
11
Cover with aluminum foil
12
Bake in a preheated oven until the lasagna is cooked (approximately 45 minutes)
13
Serve immediately
14
379 calories per serving.