Lasagna Con Beschamel e Spinaci (Lasagne with Beschamel & Spinach) | Celebrating Gratitude and A Sunday Dinner

copyright 2011 Maria Liberati/art of living,PrimaMedia,Inc
This weekend, the terrible tragedy in Japan, forced me to recognize  all the things in my life I have to be thankful for, no matter how small..it is all good..but most of all I found myself thankful for not having to endure the horrendous earthquake in Japan. My heartfelt wishes goes out to everyone that had to endure this.  It was also a weekend that made me realize that we all (myself included) take for granted many things in our lives that we should be thankful for.  We should  find a way to celebrate anything we feel we should celebrate.   But most of all if you are  able to celebrate, that alone can give cause to celebrate! Of course we all have to live our lives and can’t stop every moment of the day to celebrate, but once in awhile..stop and think about it!
Lasagna is usually a meal that is reserved for those special Occasions-Christmas, New Year’s Day, Easter..but I’ve decided to make it this  Sunday and have my own special occasion..it’s Sunday..I can relax a bit..I can enjoy a delicious meal..a glass of wine.. and that alone gives me reason to celebrate!
Also remember, not all lasagne is made with  mozzarella and ricotta..the last time I posted a lasagna with beschamel sauce I had a ton of emails asking if we forgot to include the ricotta cheese..but no we didn’t . This is a lasagna typically made in the North of Italy, no ricotta in the recipe.
Lasagna Con Beschamel e Spinaci (Lasagne with Beschamel & Spinach)
(recipe fromThe Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)
 
½ lb (250 gr) fresh spinach,washed ,cleaned and chopped
2 cups beschamel sauce
5 tblsps (75 gr) freshly grated parmigiana reggiano cheese
1 lb (500 gr) scamorza cheese
1 tblsp (15 grams) butter
1 lb (500 gr) fresh or dry pasta for lasagna
2 tblsps (30 gr) plain breadcrumbs
Preheat oven to 400 degrees F (200 C). Wash and dry fresh spinach, chop, Place beschamel in saucepan and add in freshly chopped spinach, 3 tblsps (45 gr) parmigiana-reggiano cheese. Heat for 3 minutes. Remove from heat. Cut scamorza cheese into thin slices
Butter a lasagna pan and place  2 tablespoons of beschamel sauce in bottom of pan, cover with one layer of pasta, Place 2 tblsps (30 gr) of beschamel sauce on top of pasta and top that with scamorza slices. Cover with another layer of pasta and repeat till ingredients are finished. Last layer on top should be pasta topped with beshcamel sauce and remaining parmigiana reggiano cheese. Sprinkle with plain breadcrumbs. Bake for 20 minutes.
Let us know what you are going to celebrate! Post here or email..
Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition  winner of the Gourmand World Cookbook Awards.
Peace, Love &  Pasta,
Maria
executiveeditor@marialiberati.com