Lasagna of ham, cheese and spinach

Although eating meat is not at odds with healthy eating, the vegetable is required for a balanced diet. So here are a great way to eat spinach, that have a lot of iron. Although this is a myth emerged from a scientific error, since Mr Erich von Wolf, German scientist of the 19th, was wrong to place the decimal point when he studied them and gave them ten times more iron than in reality they have.

Curious huh? Also have a substance that hinders the assimilation of iron... will that what we were taught of kids with Popeye all lie, hope not to create a child trauma to anyone... In addition, this lasagna with ham, cheese and spinach recipe is ideal for children, because almost do not notice the taste of spinach and if you like the lasagna will take without problems.

Option 1: with ham, cheese and spinach lasagne

Ingredients:

• 50 g olive oil
• 100 g of onion
• 200 g Zucchini
• 50 g leeks
• 500 g of spinach (better than frozen in boat or natural)
• Ham
• Slices of cheese
• 50 g margarine
• 100 g of tomato paste
• 200 ml milk
• 40 g cornstarch
• 1 box of plates of lasagna
• Nutmeg
• Salt and pepper
• Cheese Gratin

Procedure:

• Chop the onion, courgette, leek and FRY in a pan until softened.
• Add the spinach and leave until they are cooked.
• Prepare lasagna according to the manufacturer's instructions plates.
• Cover the bottom of a tray with plates of lasagna and cover with ham.
• Place over a layer of vegetables and over another layer of plates.
• Cover the plates with cheese and vegetables.
• As a last layer put a layer of ham and other cheese in slices.
• Separately, heat the margarine in a saucepan and when it is melted, add the tomato with a little sugar. Leave about three minutes and add the milk, nutmeg, salt, pepper, cornstarch and heat for 3 minutes.
• Pour the mixture over the lasagna, sprinkle with grated cheese and au gratin in the oven.

Option 2: vegetarian lasagne with spinach and cheese

Ingredients (serves 4):

Lasagna

• Plates of lasagna
• 300 g of spinach fresh chopped
• 200 g of grated cheese that melts well and is smooth

Tomato sauce

• 700 g of ripe tomatoes
• 1 medium onion
• ½ Italian green pepper
• 2 cloves of garlic
• Salt, basil, oregano, and black pepper to taste
• Olive oil

Bechamel with olive oil

• 300 ml whole or semi-skimmed milk
• 20 g flour
• 20 g of olive oil
• Nutmeg, black pepper and salt

Procedure

• Boil spinach for 5 minutes. Once cooked, drain well and leave them on a plate to cool.
• Aside, prepare tomato sauce. To this end, Peel and chop tomatoes, taking advantage of the juice loose to throw him into the sauce.
• In a skillet, Brown the garlic and chopped onion. When they take color, add the pepper until browned.
• Add tomato chopped in cubes, salt, black pepper, Basil and oregano to taste and let simmer a half an hour. When you are ready, pass the sauce by the mixer. Book.
• Preheat the oven to 200 ° C at the top and at the bottom.
• Prepare the béchamel sauce. Cover the base of a pan with olive oil and heat. To simmer, add two tablespoons of flour (if you are patient, sifted. If not, you can make without sifting), while it is stirred with a wooden spoon.
• When the flour has the consistency of a puree, but without to be pasta, add the milk little by little and continue stirring for about 20 minutes. It is important not fail to remove at any time while the béchamel.
• Prepare lasagna according to manufacturer plates. Cover the base of a baking pan previously greased of oil with the plates.
• Cover the plates with a layer of tomato sauce. Place the spinach, well drained and grated cheese.
• Repeat the process and after the last coat of plates, add remaining tomatoes, cover with the bechamel sauce and grated cheese.
• Bake for 25-30 minutes at 200 ° C.

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