Cook the plates in boiling water, oil and salt.
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| Ingredients to make vegetables and cottage cheese: |
| For 4 people :: 12 lasagna sheets. 2 carrots. 1 onion. 1 zucchini. 1 leek. 100 grams of fresh or frozen spinach. 8 tablespoons of tomato sauce. 100 grams of cottage cheese. 2 glasses of milk. 2 tablespoons of butter. 3 tablespoons of flour. |
Ingredients to make vegetables and cottage cheese:
2. Once cooked, we drain them, we pass through cold water and dry with a kitchen cloth.
3. we reserve them sinting them slightly with olive oil.
4. We peel the carrots and chop them into fine strips along with the leek, onion and zucchini.
5. On the other hand we cook the spinach in boiling water with a pinch of salt.
6. Once cooked, drain them and chop them with a knife to form almost a puree and reserve.
7. Sate the vegetables all together in a casserole with a little oil and salt until they cook slightly and reserve.
8. To make the Bechamel, place the butter in a saucepan and when we get rid of the flour and let it cold in the butter.
9. At that time we add the milk and let it cook over low heat while stirring until it thickens.
10. Half of the Bechamel sauce we get it little by little with the cooked, drained and chopped spinach and heat in the fire to form a consistent cream.
11. We put salt.
12. We set up the lasagers interspersing the spinach cream, lasagna plaque and sauteed vegetables.
13. We ended up placing on the last layer some sauteed vegetables, and the Bechamel sauce with the docks melted inside it.
14. Sprinkle with a little parsley or chives and serve hot.
15. If we want to give this dish a little more color and if we have plenty of bechamel, we mix it with a spoonful of tomato sauce until you get a sauce called aurora sauce that has a slight pinkish color.
