Spinach Lasagna with White Sauce
Let customers indulge in this creamy lasagna with three kinds of cheese and spinach. Sprinkle even more parmesan cheese on top before baking for a perfectly-browned crust!

Ingredients
Lasagna White Sauce
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Water 700.0 ml
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Cooking Cream or All-Purpose Cream 250.0 ml
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Evaporated Milk , canned or tetra 300.0 ml
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White Sugar 15.0 g
Spinach Base
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Vegetable Oil 30.0 ml
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White Onions, chopped 50.0 g
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Garlic, chopped 25.0 g
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Spinach, fresh and chiffonade 300.0 g
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Black Pepper, ground 1.0 g
Lasagna Assembly
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Butter, unsalted and soft, for bottom layer only 5.0 g
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Lasagna Sheet, pre-cooked, 1 per layer 4.0 pc
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White Sauce, prepared from part 1, 40g per layer 200.0 g
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Mozzarella, grated or market form, 15 g per layer 60.0 g
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Cream Cheese 40.0 g
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parmesan cheese powder, for top layer only 3.0 g
Preparation
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Lasagna White Sauce
14 minutes- Mix the water and Knorr Cream Soup Base Mix in a bowl at ambient temperature.
- Place all the ingredients, including the soup base mix, in a saucepot and mix well.
- Apply medium heat and bring the pot to a boil. Let it simmer for 2 to 3 minutes and stir well from time to time.
- Afterwards, set aside to cool before storing inside the chiller until use. Make sure it's cold during the lasagna assembly in the last part.
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Spinach Base
15 minutes- Add oil to a pot and turn on the stove to medium heat.
- Sauté onions and garlic until fragrant.
- Add the spinach and continue to fry. Season with Knorr Aromat, then mix well.
- Pour in the cream and stir. Sauté until it turns creamy but not watery.
- Finish with black pepper, then set aside to cool.
- Apply the seasoned spinach cold during the lasagna assembly in the next part.
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Lasagna Assembly
35 minutes- Brush the bottom and sides of the lasagna pan or mold with soft butter.
- Pour an ample amount of the white sauce, around 40 g, at the bottom of the pan. Cover with the pre-cooked lasagna sheet.
- Again, add an ample amount of white sauce lasagna sauce. Top it off with spinach base (scatter or 2 clusters), mozzarella cheese, and crumbled cream cheese before covering it with the lasagna sheet.
- Repeat this for another two layers. Make sure to pour enough of the white sauce so that the lasagna is moist and flavorful.
- For the last step, which involves the top layer, spread the remaining white sauce lasagna sauce to cover the lasagna sheet.
- Finish the top layer with the remaining spinach base, grated mozzarella, and cream cheese. Give the pan a tap for everything to set.
- Cover with foil and cook it in a pre-heated convection oven at 170°C for 15 minutes.
- When ready, remove the foil and add the parmesan cheese. Let it bake for another 15 minutes until it boils and shows a nice gratinated color on top.
- Serve it while it's warm.