White Lasagna

To prepare homemade white lasagna, start with the béchamel sauce: heat the milk in a saucepan 1. Separately, melt the butter over low heat and add the flour all at once 2, stirring constantly, and cook for about two minutes 3.

Remove from heat and slowly add the heated milk 4, stirring with a whisk to prevent lumps, then return to the heat 5 and continue cooking over low heat until the béchamel comes to a boil and thickens. Season with salt and finish with a pinch of grated nutmeg 6.

Peel and finely chop the onion 7, cut the sausage, remove the casing 8, and crumble it. Heat 1 1/2 tablespoons of extra virgin olive oil in a pan 9.

Sauté the onion over low heat 10, then add the sausage 11 and let it cook for a few minutes 12.

Transfer the sausage to a bowl 13. Wash the spinach 14 and, without drying them, place half in the same pan 15 where the sausage was browned, using the same cooking base.

Add a pinch of salt and let them wilt covered with a lid for 5 minutes 16. Add the other half and complete the cooking for another 5 minutes, still covered. Once cooked, squeeze them 17 and chop them with a knife 18.

Assemble the lasagna: in a baking tray measuring 14 x 10 inches, spread a few tablespoons of béchamel sauce on the bottom 19, continue with layers of dry pasta 20, béchamel sauce 21,

sausage 22, spinach 23, and a handful of grated Grana Padano cheese 24.

Continue like this until you use up all the ingredients. There will be a total of three pasta layers 25. Cover with a sheet of aluminum foil 26. Bake in a preheated static oven at 392°F for 25 minutes, then remove the foil and finish baking for another 10 minutes. The white lasagna is ready to be enjoyed 27.