Spinach Lasagna Recipe

Ingredients:

For the Internal Mortar:
	Vinegar (For Washing)	2	Tbsp
	Salt (For Washing)	1	Tbsp
	Spinach	1	Bunch
	Dry Onion (Medium size)	1	Qty
	Liquid Oil	2	Tbsp
	Butter	1	Tbsp
	Feta Cheese (Crumbled)	1	Half Cup
	Black Pepper	1	Pinch
	Chili Pepper	1	Pinch

For the Lasagna:
	Lasagna	12	Leaves
	Salt (To Boil)	1	Tsp (large)
	Water (To Boil)	6	Cup

For the Béchamel:
	Butter	2	Tbsp
	Flour	2	Tbsp
	Milk	1.5	Cup
	Fine Salt	1	Qty
	Nutmeg Grated	1	Pinch

For the Service:
	Kashar (Cheddar) (Planed)	1	Cup
	Cherry Tomatoes (Split In Two)	6	Qty
	Parsley (Leaf)	15	Sprig

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Instructions:

1. There is no paste in the lasagna sheets, the stuffing needs to be prepared first and added cold.
2. Remove the stems and thick veins from the middle of the spinach by tearing it off, do not touch the metal knife. Wash the spinach in plenty of water, rinse it and put it in a bowl of water with salt and vinegar added. Alternatively, cleaned and washed packets or frozen spinach can be used.
3. Chop one medium onion very finely. Melt the oil and butter in the pan and fry the onions until they turn pink. Rinse the washed and drained spinach, chop it coarsely with your hands, add it to the onions and turn it until it wilts.
4. When the spinach mixture you take from the fire is warm, add salt, black pepper, chili pepper and 1 tea glass of crumbled white cheese and mix.
5. Boil five or six glasses of water in a deep saucepan and add a teaspoon of salt. Prepare ice water in a separate bowl. Grease or line a large glass baking dish with baking paper.
6. For the bechamel sauce, melt the butter in a separate place and fry it until the flour smell is gone. Add the milk little by little, whisking constantly, and get a smooth sauce in the consistency of boza. Add salt, pepper and nutmeg and mix.
7. Preheat the oven to 180 degrees. Put the lasagnas one by one in bubbling salt water and hold them for 15 seconds, then carefully take them into ice water with the help of a ladle and shock them. Remove it on a clean towel and remove excess water.
8. Take the lasagna dough and spread it to cover the bottom of the baking dish. Grease it very little with the help of a brush and spread it evenly by placing 2-3 spoons of spinach mixture on it.
9. Take 2-3 spoons of bechamel sauce on the spinach paste and spread it. Place the lasagna dough again and repeat this process until all the ingredients are used up.
10. Pour the remaining béchamel sauce on the last layer and sprinkle with cheddar cheese and place it in the middle of the preheated oven. Remove the cheddar cheese when it melts and browns and serve hot without waiting. Bon Appetit!
11. Note: If you are going to serve lasagna as an instant meal, you can decorate your serving plate with cocktail tomatoes and parsley leaves or, if desired, with garlic strained yogurt sauce.

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Pasta Pastry