Ingredients
Creamed spinach sauce:
21/2 tablespoons sunflower oil
2 tablespoons all-purpose flour
450g (1 pound) frozen spinach, thawed
1 egg
1 teaspoon garlic powder
180g (6.5 oz) sour cream
175ml (2/3 cups + 1 TBSP) whole milk
1-2 teaspoons sea salt
Béchamel sauce:
30g (1 oz) unsalted butter
30g (1 oz or 2 TBSPs) all-purpose flour
300ml (11/4 cup) warm milk
1/4 tsp ground nutmeg
1/2 tsp salt
few grinds of black pepper
The rest:
20 uncooked pasta (lasagna) sheets (400g or 14 oz)
300g (10.5 oz) aged (low moisture) mozzarella cheese, thinly sliced or grated
1 tablespoon fresh chopped parsley
Preparation
