My mom had a bag of spinach leftover from a salad. She wasn't sure what to do with it. I knew. Lasagna. Not one for those on a diet.

Here's what you need. Recipe is for two persons.

-a pack of lasagna sheets. I bought dried ones, but fresh ones should work too.
-about 500 g of spinach, fresh. I had a little less and it was barely enough
-bacon, sliced, about 50-75 should do it. moar if you're into bacon. Less if you want a vegetarian meal, works well enough without.
-a nice chunk of blue cheese, about 50 gram works but more cheese is like more bacon. Better. I used danish blue. Depending on your taste you can substitute it for any available blue cheese, but bear in mind that some can be quite overpowering and will quickly drown out all other flavors, zo use them in moderation. A bit more creamy ones like Danish blue or gorgonzola works better for the sauce.
-a large table spoon of flour
-a large table spoon of butter
-500 ml milk

Here's what you do.

-Open your beer
-set your oven to pre-heat at 190-200 c (or just whatever temp it says on the lasagna sheet carton)
-boil water
-grease a oven dish with butter or olive oil (no bearing grease, sorry guys)
-dice the cheese
-Dunk the spinach leaves in the boiling water to shrink them. Just a quick dunk is enough. Then strain to get most of the liquid out and set aside. Not really critical to get it all dry since the moisture from the spinach is important later on
-prepare the bechamel-based sauce. This is the tricky bit. For those who don't know how: Melt the tsp. of butter in a sauce pan, add the flour (well sifted!) and get a nice golden paste. add milk in 100 ml. intervals whilst whisking the brew vigourously. don't add more milk until it's all nice uniform mass. After all the milk has been added, melt the cheese.
-now, time to build the lasagna. Just make nice layers of pasta, spinach and sauce. Make sure to cover the entire sheet with filling, or else you'll end up with uncooked pasta, since the moisture in the spinach actually cooks the sheets.
-work a layer of bacon in somewhere
-cap it of with a sheet of lasagna, drown the top in sauce and garnish it lavishly with any leftover cheese, or as I did in this particular instance, with grated Parmiggiano.
-put it in the over, covered with aluminium foil for about 30-45 (depending on the side of the dish)
-anticipate. Drink. be patient.
-Remove the tin foil and allow the crust to get nice and crispy for another 10-20 mins.
-wait s'more. Drink.

-EAT!

Wine suggestion: anything that goes nicely with cheese. We had a slightly oily, sweet and heady (14%!) Chilean wine that went very well with this dish.


Untitled by ctjr, on Flickr