Spinach and Corn lasagna

I usually cook the lasagna sheets before making a lasagna but recently I came across a couple of recipes that urged me to try the uncooked version. may I say the results are fantastic and obviously more effective.

This post is a part of the Electric Appliance theme at BM#24 hosted by Srivalli.

Appliance highlighted- OTG.

You shall need: [Serves 1]

For bechamel Sauce-

3 tbsp… Butter

2 tbsp… All Purpose Flour/maida

1 cup…milk [Plus more to adjust the thickness]

To add to the sauce-

15-20… Washed leaves of Spinach [Blanch them in boiling water for 1 min and then put under cold water.]

1/3 cup… American Corn [Boiled]

1/2 + 1./4 cup … Cheese of your choice [I used cheddar and processed half and half]

Salt and pepper

3 sheets of lasagna pasta


  • heat the milk and keep aside.
  • In a heavy pan, melt the butter.
  • Add the flour and stir well and quickly.
  • It shall look like a scattered mass of flour and butter but keep stirring it until a uniform mass of flour is not formed.
  • After cooking it for 4-5 min, the flour shall turn slightly brown.
  • Add a couple of tbsp of milk to moisten the flour and butter.
  • Take a whisk and add the remaining milk while stirring constantly.
  • You shall be left with creamy sauce.
  • At this point, add salt, pepper, 1/2 cup cheese, corn and spinach.
  • Mix well and keep aside until use.
  • Pre heat oven to 165-170 C.
  • In a baking tray, put some sauce in the bottom of the tray.
  • Put a sheet of pasta on top of it.
  • layer with some more sauce and repeat the process.
  • Once the 3rd sheet is placed on the sauce, pour the remaining sauce.
  • Now add the 1/3 cup cheese on top.

spinach lasagna1

  • Bake for 20 min.

Serve with love

spinach lasagna2



13 thoughts on “Spinach and Corn lasagna

  1. O my I have lost m comment yet again. Anyway the gist of what I want to know is is this made out of the stiff packets pasta or the ones in the freezer section? II will like to make this if it has so little hassle once again.

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