Ingredients:
18 lasagne noodles
1 kg (3 bunches) spinach, the leaves only, without the stems, well rinsed
400 g fresh anari
45 g (3 teaspoons) soft butter
50 g (½ cups) of grated parmesan cheese
2 cups tomato sauce
salt, pepper, nutmeg
roasted sesame
Béchamel sauce:
4 cups milk
75 g flour
90 g butter
100 g grated parmesan cheese
1 egg, slightly beaten
salt, pepper, nutmeg
Method:
Step 1:
Preheat oven to 180 degrees.
Step 2:
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Step 3:
Boil spinach for 5 minutes. Drain, then squeeze out excess liquid and chop.
Step 4:
Combine anari, parmesan cheese, butter, spinach, salt, nutmeg, pepper, and egg in a bowl. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup of cheese on top. Spread the Béchamel. Repeat layering 2 times.
Step 5:
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
