Spinach Lasagna

I have a can of spinach which has been sitting in my pantry for quite a while.... I've been thinking to make Spinach Lasagna since many weeks ago but to no success because the type of cheese I wanted was run out of stock in Miri supermarkets. This morning, I gave myself no more excuse and went ahead making do with whatever I had in hand for our breakfast....  I found slice cheese and a quarter packet of parmesan cheese in the fridge. Despite the 'imperfect' ingredients, my lasagna turned out to be the most delicious lasagna we ever had....hahaaa... no kidding but at least that's enough to satisfy the hungry boys. Moreover, the homemade lasagna skin tastes a lot better than the ready made... try it to experience the difference.

By: Roz@HomeKreation
TOMATO SAUCE:
4-5 cloves Garlic - chopped
1 Big Onion - chopped
1 big can Tomato Puree
1 small can Button Musroom - sliced
Herbs - Oregano, Basil, Parsley, Mixed
1 tsp Black Pepper
Salt & Sugar

1. Heat up few tbsp olive oil & saute garlic & onion until fragrant.
2. Add in the rest of ingredeints & some water. Boil.

HOMEMADE LASAGNA SHEETS:
2 1/4 cup Flour
3 Eggs

1. Mix well. Knead until smooth.
Cover & rest for 10-15 min.
2. Run into pasta machine until thin at lowest setting.
3. Use right away without boiling.

BECHAMEL SAUCE:
45g Butter
380ml Warm Milk
3 tbsp Flour
Salt & Pepper

1. While waiting for pasta dough to rest, prepare bechamel sauce.
2. Melt butter, add in flour & stir until well mixed.
3. Add in milk gradually while stirring until smooth.
4. Season with s&p.

OTHER INGREDIENTS:
1 can Spinach
Mozarella & Parmesan Cheese

ASSEMBLY:
1. Scoop tomato sauce into a baking dish.
2. Arrange lasagna sheets.
3. Spread bechamel sauce, Parmesan + Mozzarella cheese, spinach.
4. Repeat with tomato sauce, lasagna sheets, bechamel sauce, cheese & spinach for two more layers, ending with cheese at the top layers.
5. Bake at 190C for 30 minutes until top is golden & crispy.