Cod and Spinach Lasagna
Delicious and practical recipe, perfect for the little ones.
Ingredients
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1 package of lasagna pasta
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50g of margarine
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500ml of milk
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2 tablespoons of wheat flour
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Nutmeg
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400g frozen spinach
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1 medium onion
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1 clove of garlic
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cheese
Preparation Method
- Open the Cod cans and drain part of the oil, but only the excess. Place in a bowl, separating the splinters.
- Preheat the oven to 180º C.
- In a pan, melt 50g of margarine, add 2 tablespoons of unleavened wheat flour and stir. Add the milk little by little. Season with nutmeg, pepper and salt, and let the sauce cook for 10 minutes, stirring until it thickens.
- Cut the onion and sauté it in olive oil, with 1 clove of garlic. Let it cook until it becomes soft, involving the cod very well.
- Cook the spinach and drain it well after being cooked.
- In an oven dish, place a little of the béchamel sauce on the base. Make a layer with the cooked lasagna sheets, followed by a layer of cod and spinach and repeat this process until finished.
- Finish with a layer of pasta and abundant white sauce.
- Spread the grated cheese over the lasagna and bake at 180º for 30 minutes.
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