Pasta, pork sausage sauce in white sauce, cheese and spinach harmoniously combine in this climbing that will become delicious and hearty breakfast. For gravy, remove the shell from the pork sausages and fry the spiced minced meat in a sauce based on milk flour and spices. Then lay in a layer all the components of the lasagna and put in refrigerator for the night, so that the dish is infused and saturated with tasty juices. So you also save time on making breakfast on the next day. In the morning you just need to put the form in духовку и запечь. 
Time: one 0hour. 30 min. Difficulty: easy Servings: 8-10 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 240 gr. lasagna sheets (approximately 12 pcs.)
- 3 tbsp. l olive oil + optionally for lubrication baking sheet
- 0.9 kg raw pork sausages without shells
- 1 bunch of green onions, cut the white parts into pieces 1 cm., finely chop the green parts
- 0.5 tbsp. flour
- 4 tbsp. whole milk
- 0.5 tsp grated nutmeg
- 2 tbsp. grated mozzarella
- 240 gr. white cheddar grated
- 0.5 tbsp. grated parmesan
- 2 packs of 300 gr. frozen chopped spinach, defrost, squeeze out excess liquid
- 1/4 Art. chopped parsley leaves
Recipes with similar ingredients: lasagna paste, sausages (sausages for frying), green onions, premium flour, milk, nutmeg walnut, mozzarella cheese, cheddar cheese, parmesan cheese, spinach, parsley
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Add lasagna and boil as recommended on the package. Throw in a colander and add a little olive oils. Hang the noodles on the walls of the colander to cool.
- Meanwhile, in a large frying pan with non-stick coating on moderate heat, heat 3 tbsp. l olive oil. Add sausage and white parts of green onion and fry, stirring and breaking forcemeat into pieces (do not chop it finely) until it is browned and won’t be ready in about 8 minutes. Sprinkle the minced meat with flour and mix until completely absorbed. Add 2 tbsp. milk and mix until the mixture begins to thicken. Add the remaining 2 Art. milk, bring to a boil and stir until the sauce becomes thick enough to cover the back of the spoon, about 2 minutes. Stir in 2 tsp. salt, 1.5 tsp pepper and nutmeg. Remove the sauce from the stove and cool.
- In a bowl, combine mozzarella, cheddar and parmesan.
- Grease a 22 x 32 cm baking dish with olive oil. Put about 4 tbsp on the bottom. l sauce (without large pieces of minced meat). Lay on top 4 sheets of lasagna slightly overlapping to completely cover the bottom of the mold. Spread 1/3 of the noodle sauce. Then Spread half of the whole spinach evenly. Sprinkle about 1/3 green onions, 1/4 tsp salt, a little pepper and 1/3 of the cheese mixture. Then lay in layers another 4 sheets of lasagna, half the remaining sauce, remaining spinach, half remaining green onion, 1/4 tsp salt, a little pepper and half the remaining cheese. Finish spread the remaining noodles, sauce and cheese with lasagna. Cover top with plastic wrap and refrigerate overnight. Put the remaining green onions there.
- Preheat the oven to 175 ° C. Remove the food from the lasagna pan. film and cover it with foil. Bake until the cheese melts and does not start to bubble, about 45 minutes. Then remove the foil and continue to bake until the lasagna is browned, 10-15 minutes. Sprinkle with remaining green onion, parsley and black top pepper. Leave on for 15 minutes, then chop and serve.
