![\"lasagnes-gratinees-a-la-toscane\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-gratinees-a-la-toscane-1.jpg?resize=372%2C372\" "\\"lasagnes-gratinees-a-la-toscane\\"")
<\/p>\n
un paquet de lasagnes<\/p>\n
500 g d’\u00e9pinards<\/p>\n
50 g de parmesan r\u00e2p\u00e9<\/p>\n
20 g de beurre<\/p>\n
1 litre de lait<\/p>\n
50 g de beurre<\/p>\n
60g de farine<\/p>\n
sel<\/p>\n
poivre blanc<\/p>\n
noix de muscade r\u00e2p\u00e9e<\/p>\n
<\/br> 1.Laver et nettoyer les \u00e9pinards. Les faites cuire \u00e0 l’\u00e9touff\u00e9e avec un peu d’huile d’olive jusqu’\u00e0 ce qu’ils perdent du volume et fondent. R\u00e9server.<\/p>\n 2.Faire fondre le beurre \u00e0 feu vif. 7.Pr\u00e9chauffer le four \u00e0 180\u00b0C. L’essayer, c’est l’adopter !<\/p>\n","protected":false},"author":18,"featured_media":3064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[91,149],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-gratinees-a-la-toscane-1.jpg?fit=372%2C372","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1503,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/20\/1503-lasagnes-au-saumon-et-aux-epinards\/","url_meta":{"origin":1518,"position":0},"title":"Lasagnes au saumon et aux \u00e9pinards","date":"20 mai 2010","format":false,"excerpt":"Un plat complet et \u00e9quilibr\u00e9 qui fait plaisir \u00e0 nos papilles.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1362,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/18\/1362-lasagnes-chevre-et-epinards\/","url_meta":{"origin":1518,"position":1},"title":"Lasagnes ch\u00e8vre et \u00e9pinards","date":"18 avril 2010","format":false,"excerpt":"Un plat qui r\u00e9v\u00e8le une fois de plus l'harmonie des \u00e9pinards et du ch\u00e8vre.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/lasagnes-epinards-chevre-1.jpg?fit=400%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1489,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/18\/1489-lasagnes-a-la-bolognaise\/","url_meta":{"origin":1518,"position":2},"title":"Lasagnes \u00e0 la bolognaise","date":"18 mai 2010","format":false,"excerpt":"Un grand classique !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-a-la-bolognaise-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1348,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/17\/1348-cake-au-surimi-et-aux-epinards\/","url_meta":{"origin":1518,"position":3},"title":"Cake au surimi et aux \u00e9pinards","date":"17 avril 2010","format":false,"excerpt":"Un petit cake bien original, parfait pour un ap\u00e9ro ou comme plat principal accompagn\u00e9 d'une salade. En plus, c'est vraiment tr\u00e8s bon et sympa en pr\u00e9sentation ! Bon app\u00e9tit ! Ingr\u00e9dients 150 g de farine 2 \u0153ufs 100 ml de lait 200 g de d\u00e9s de surimi 250 g d\u2019\u00e9pinards\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/cake-surimi_epinards-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1128,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/07\/1128-gateau-fondant-a-lorange\/","url_meta":{"origin":1518,"position":4},"title":"G\u00e2teau fondant \u00e0 l’orange","date":"7 f\u00e9vrier 2010","format":false,"excerpt":"Un g\u00e2teau facile \u00e0 faire pour un go\u00fbter entre copines... Ingr\u00e9dients 175 g de farine 275 g de sucre 3 \u0153ufs 50 g de beurre mou 4 oranges 1\/2 paquet de levure Pr\u00e9paration 1.M\u00e9langer le beurre mou et 175 g de sucre. Ajouter les \u0153ufs un par un et verser\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/fondant-a-lorange-1.jpg?fit=400%2C267&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":752,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/21\/752-quiche-au-saumon-et-aux-epinards\/","url_meta":{"origin":1518,"position":5},"title":"Quiche au saumon et aux \u00e9pinards","date":"21 octobre 2009","format":false,"excerpt":"C\u2019est bon \u00e0 tomber par terre ! Et tout simple \u00e0 faire.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/quiche-saumon-epinards-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1518"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1518"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1518\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3064"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/br>
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n3.Une fois fondu, rajouter les deux cuill\u00e8res \u00e0 soupe de farine puis remuer avec un fouet \u00e0 feu moyen.
\n4.Quand le m\u00e9lange est homog\u00e8ne (tr\u00e8s rapide), rajouter progressivement le lait sans arr\u00eater de fouetter pour \u00e9viter les grumeaux.
\n5.Parfumer avec la muscade, saler et poivrer. Continuer de remuer jusqu\u2019\u00e0 ce que la b\u00e9chamel s\u2019\u00e9paississe.
\n6.Incorporer les \u00e9pinards, les 3\/4 du parmesan r\u00e2p\u00e9 et m\u00e9langer le tout. <\/p>\n
\n8.Beurrer un plat \u00e0 lasagnes. Poser une fine couche de b\u00e9chamel aux \u00e9pinards. Ensuite couvrir d\u2019une couche de lasagnes et ainsi de suite jusqu’en haut du plat. Terminer par une couche de sauce.
\n9.Parsemer le reste du parmesan r\u00e2p\u00e9.
\n10.Enfourner pour environ 25 min jusqu’\u00e0 ce que la surface du plat soit bien dor\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"