1/3 cup (75 mL) butter
1/3 cup (75 mL) all purpose flour
4 1/4 cups (1L 60mL) milk
1/4 tsp (1 mL) each salt, pepper and nutmeg
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1 pkg (425 g) baby spinach
12 Italpasta lasagne noodles, cooked according to package directions
2 cups (500 mL) chopped leftover baked ham
2 1/4 cups (560 mL) shredded Gruyere cheese
1/2 cup (125 mL) grated Parmesan cheese
- Bechamel Sauce: Melt butter in a saucepan over medium heat. Add flour and stir to combine to make a roux. Continue to cook and stir, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce is thickened, about 10 minutes. Season with salt, pepper and nutmeg.
- Lasagna: Preheat the oven to 375F (190C). Grease 9-inch x 13-inch (3 L) glass baking dish. Heat oil in large skillet set over medium-high heat. Add garlic. Cook for 1 minute. Add spinach and salt. Cook, stirring occasionally, for 2 to 3 minutes or until just wilted. Cool completely and squeeze dry to remove excess liquid; set aside.
- Spread 1/2 cup (125 mL) béchamel on the bottom of baking dish. Layer with 3 noodles, 1/3 of each spinach, Gruyere cheese, ham and 1 cup (250 mL) béchamel. Repeat layers 2 times. Top with remaining 3 noodles and remaining béchamel. Sprinkle evenly with Parmesan cheese.
- Bake, covered with foil, for 30 minutes. Remove the foil and bake, uncovered, for an additional 30 minutes or until golden and bubbling. Let stand for 10 minutes before serving.
Tip: Replace baked ham with cubed deli ham.
Per 1/8 recipe:
Calories 510; Fat 26g; Cholesterol 85mg; Sodium 910mg; Carbohydrate 39g; Fibre 3g; Sugars 7g; Protein 29g