Coloque as passas sultanas em água para as hidratar.
Descasque e corte em rodelas os dentes e alho e frite em lume brando numa frigideira com azeite.
Lave e escorra os espinafres e acrescente à frigideira. Aumente para lume médio e tape a frigideira. Mexa e refogue os espinafres até estarem cozinhados.
Acrescente as passas escorridas aos espinafres, retire do lume e deixe repousar.
Aqueça o leite no micro-ondas.
Derreta a manteiga e junte a farinha peneirada. Mexa em lume médio.
Acrescente o leite aos poucos sem parar de mexer até obter um molho bechamel sem grumos. Acrescente o sal e a noz-moscada.
Adicione metade do bechamel aos espinafres e misture bem. Reserve o resto do bechamel.
Coloque quatro placas de massa para lasanha num tabuleiro e cubra com uma camada de recheio. Continue a colocar placas de massa e recheio fazendo camadas.
Regue com o resto do molho bechamel e cubra com queijo ralado.
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