ORANGE LASAGNA WITH SPINACH AND BECHAMEL SAUCE

INGREDIENTS:

1 dose of fresh orange homemade pasta or one packing of ready lasagna sheets

for the spinach feeling:

500gr. fresh or frozen spinach

3 fresh onions

1 onion finely chopped

3 tablespoons of olive oil

1 medium size tomato chopped and with no skin spaghetti sauce

1 teaspoon salt

pepper

To prepare bechamel sauce you will need:

500 gr (2 cups) fresh milk

30 gr. all purpose flour

30 gr. butter

1 whole egg

half cup grated yellow cheese

Preparation:

In a small pan put the onion and fresh onions and fry them for 5 minutes. Add the tomato. Cook for another 3 minutes then add the spinach, slightly unfrozen if from the refrigerator, or boiled and drained if you are using fresh spinach. Let them cook for 20 minutes on medium heat. Then add salt and pepper.

In one small pan heat the milk but be careful not to let it boil. In another pan with a heavy button (so the sauce is not going to get burned) put the butter and the flour.and cook on a medium heat while you get a smooth rue with sandy colour.

Take the pan off the heat, add slowly from the hot milk and whisk until you get a smooth nice sauce.

Put the pan on the heat again and cook while stirring until you get the bechamel sauce you like. Not very thick for this recipe cause when ready and off the stove, you are going to add the egg and the cheese.

Put in on side to and stir it from time to time. Meanwhile you have cooked the lasagna noodles for 10 minutes in a slightly salted water. Drain and oil the lasagna sheets so you will keep them moist.

Now assemble the lasagna: Oil the pan. Place half of the noodles on the bottom. Take 5 tablespoons from the bechamel sauce and add it in the spinach feeling. Stir well then lay it on top of the lasagna noodles. Place the rest of the noodles and pour the sauce on the top. Sprinkle some pepper and dried dill on the top and put it in the oven.

Bake it for 45 minutes or until you see the bechamel sauce turning red and yellow.