DIFFICULTY: 3
45 minutes
INGREDIENTS PER 4 PEOPLE
fresh pasta for lasagne, 5 for a pan of about 8X12 inches
sausage, 7 oz
grated Parmigiano reggiano, 5 oz
bechamel, 1 cup
spinach, 7 oz already cooked
PROCEDURE
Chop the spinach and crumble the sausage, grease the pan with a brush of bechamel and a sprinkle of Parmigiano reggiano, then add the first sheet of pasta.
Pour a generous amount of sausage, spinach, Parmigiano reggiano and bechamel then put on another pasta sheet. Continue till the last layer.
Fill the last layer of pasta and bake at 350°F for about 30 minutes.
Thanks to Claudia Martinelli
