• --- 1 large leek, white part only, (200g), finely chopped
• --- 3 spring onions, (120g), finely chopped
• --- ¼ cup (65ml) olive oil
• --- ½ kg fresh unsalted anari cheese
• --- 1 package (300g) cream cheese
• --- 1 1/3 cups (120g) grated Parmesan cheese
• --- 1/2 cup (25g) finely chopped parsley
• --- 2 eggs
• --- 1/3 teaspoon nutmeg
• --- 1 teaspoon salt
• --- 1/3 teaspoon freshly ground black pepper
For the Béchamel Sauce
• --- 1 ½ liters warm milk
• --- ½ package (125g) unsalted butter
• --- 2/3 cup (120g) all-purpose flour
• --- 1 teaspoon salt
• --- 1/3 teaspoon nutmeg
METHOD
For the Spinach Filling:
1. In a pan, heat the olive oil and add the leek and spring onions. Sprinkle with a little salt to help them release their liquids faster and sauté until golden.
2. Add the spinach in batches, allowing it to wilt, covering the pan with its lid each time. Stir occasionally. Once all the spinach has wilted and all its moisture has evaporated, add the salt, pepper, and nutmeg and stir. Crumble the anari cheese over the top and add the cream cheese and 2/3 of the Parmesan.
3. Stir. Let the filling cool slightly, then add the parsley and eggs. Mix well.
Preparing the Béchamel Sauce:
1. In a saucepan, melt the butter, then add the flour and stir for 1–2 minutes. Gradually pour in the milk, stirring constantly until it boils and the béchamel begins to thicken. Add the salt and nutmeg. Stir and set aside.
2. Take a rectangular baking dish measuring 23x32cm and spread 3-4 large spoonfuls of béchamel at the bottom. Arrange 6 lasagna sheets and spread another 3-4 large spoonfuls of béchamel. Spread 1/3 of the filling over the entire surface and layer 6 lasagna sheets on top. Repeat the process with lasagna, béchamel, and filling 2 more times. Place any remaining lasagna sheets on top and cover with the rest of the béchamel. Sprinkle with the remaining Parmesan cheese.
3. Bake in a preheated oven at 180°C for 50 minutes.
Let it rest for 10-15 minutes before serving.
