- butter - 2 items. spoons
- flour - 4 teaspoons
- whole milk - 1 1/4 Cups
- salt - 1/4 teaspoons
- black pepper - 1/8 teaspoons
- Nutmeg - 1 Pinch
- For lasagna: Ricotta cheese - 450 Grams
- spinach - 300 grams
- Parmesan cheese - 1 cup
- bacon - 330 Grams
- egg - 1 piece
- salt - 1/2 teaspoonfuls
- black pepper - 1/2 teaspoonfuls
- olive oil - 1-2 Art. spoons
- lasagna plates - 12-15 pieces
- a can of marinara sauce (600 g) - 1 piece
- packing of mozzarella - 1 piece
1. Finely chop the bacon. Grate the cheese on the grater. To make the bechamel sauce, melt the butter in a large saucepan over medium heat. Add the flour and whisk for 3 minutes until a pleasant golden color. Add the milk. Increase the fire to high. Stir the sauce until it comes to a boil and becomes thick, about 3 minutes. Add salt, pepper, nutmeg to the sauce. 2. Preheat the oven to 230 degrees. Mix ricotta, spinach, 1 cup of Parmesan cheese, bacon, egg, salt and pepper in a small bowl. 3. Add 1-2 tablespoons oil to a large saucepan with boiling salted water. Boil the lasagna until it is a bit firm. Drain the water. Lay the lasagna in one layer on a baking sheet on waxed paper to prevent sticking. 4. Lubricate the baking dish with oil. Pour half of cooked béchamel sauce over the bottom of the mold. Lay 12-15 lasagna plates on the work surface and lay about 3 tablespoons of cheese mixture on each plate. 5. From one end, roll each lasagna roll. Lay the rolls with the seam down into the baking dish, over the sauce. 6. Pour the remaining sauce, sprinkle with mozzarella and leave 2 tablespoons of Parmesan cheese. Cover tightly with foil. Bake until the sauce starts to bubble, about 20 minutes. Remove the foil and bake until the cheese turns golden, about 15 minutes. Leave to stand for 10 minutes and serve.
Servings: 8