109.Lasaña de espinacas y calabaza (principal pasta)

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, 109.Lasaña de espinacas y calabaza (principal pasta). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make 109.Lasaña de espinacas y calabaza (principal pasta) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have 109.Lasaña de espinacas y calabaza (principal pasta) using 16 ingredients and 4 steps. Here is how you can achieve it.

#1receta1arbol #fiestassalusables #mirecetario Buscando variar el dia de la pasta, mire la nevera y el congelador y se me ocurrió esta receta. Además no queria muchas calorias ya que soy de las que ha dias previos de Navidad, prefiero rebajar de quilitos para que el festorro navideño sea mas apetecible😜

Ingredients and spices that need to be Prepare to make 109.Lasaña de espinacas y calabaza (principal pasta):

1. 1 kg espinacas
2. 500 gr calabaza
3. 1 ramita apio
4. 3 ajos
5. 200 gr queso emental en lonchas
6. 12 placas lasaña el pavo fácil
7. 100 gr queso parmesano rallado
8. 4 vasos leche
9. 4 cucharadas maizena
10. 1 poco nuez moscada
11. Unos piñones
12. Oregano
13. al gusto Sal
14. al gusto Pimienta negra
15. Mantequilla vegetal
16. Aceite de oliva virgen

Instructions to make to make 109.Lasaña de espinacas y calabaza (principal pasta)

1. Cortamos la calabaza a tacos delgados, limpiamos el apio y lo cortamos a dados. Pelamos y cortamos los ajos a dados finos. En una sartén con un poco de aceite sofreímos las espinacas, los ajos y el apio. Removemos. Después añadimos la calabaza. Removemos. Dejamos que se haga todo a fuego bajo y tapado 20 minutos.
2. Cuando este a 5 minutos de terminar la cocción, echamos un puñado de piñones. Salpimentamos. Subimos el fuego y vamos removiendo hasta que se evapore el agua. Mientras ponemos las placas de la lasaña en agua y las dejamos 10 minutos según prospecto.
3. Preparamos la bechamel: Ponemos en un cazo la leche. Reservamos medio vaso. Añadimos sal, una cucharadita de mantequilla y nuez moscada. En la leche reservada disolvemos la maizena. Cuando la leche hierva añadimos la leche con la maizena y removemos hasta que vuelva a hervir y apagamos el fuego. Añadimos 3 cucharadas al sofrito y removemos.
4. En cazuelitas de barro individuales, untamos con un poco de mantequilla. Ponemos una capa de lasaña, encima una de sofrito y las lonchas de emental, otra de lasaña y repetimos el proceso. Terminamos con una lámina de lasaña. Ponemos la bechamel encima, el queso parmesano rayado y orégano. Mientras precalentamos el horno a 200 grados, preparamos el resto de las cazuelitas. Lo ponemos en el horno 30 minutos. Servir caliente. Que aproveche!!

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