I know that the usual, traditional lasagna is with Bolognese sauce, but I prefer lasagna with spinach. You might say that I am weird, but that’s how it is.

This lasagna is easy on the stomach and is ready in 30 to 45 minutes, depending on which lasagna you use. You should check the box as it is written how much time it takes that lasagna to bake.

On Chakula.ba Instagram profile, in the stories, I showed you when I bought this buckwheat lasagna and I was really looking forward to try it. The next time I used integral flour lasagna and it is equally nice. I would say that the only difference is in the length of baking: buckwheat lasagna takes 20 minutes to bake and integral flour lasagna takes 35 minutes to bake.

When I have more time, I am happy to photograph the entire making process, so on the photos you can see the browned flour mixture, spinach sauce, how to put the mixture on lasagna, how the lasagna looks before and after baking.

Preparation time: 30 minutes


250 g buckwheat lasagna

250 g chopped spinach

1 l milk

100 g butter

4 tablespoons flour

1 teaspoon salt

1 clove of garlic

Nutmeg to taste


Prepare the browned flour. This mixture serves to thicken the sauce. In a bigger pot, put the butter to melt. When the butter melts add flour and whisk for 2 minutes. Add the milk and continue whisking for 5-6 minutes, until the mixture starts to thicken and comes to the boiling point. Add the garlic and nutmeg to taste. Then add the spinach and mix to combine. Taste the mixture and add salt.

Heat the oven to 200°C.

Butter the baking tray, bottom and sides as well. Put the layer of sauce on the bottom and put the lasagna over. Then add the sauce and continue until you run out of sauce and lasagna.

Bake for 20 minutes. Take the lasagna out, cut in pieces and serve.

A great weekend meal, wouldn’t you agree?

And what about dessert? Do check the sweets category, I am certain that you will find something to your taste.