Goat spinach lasagne

These vegetarian lasagna change from traditional lasagna to meat. Made from spinach and goat cheese, they will surprise and treat the taste buds of the table.



-12 sheets for lasagna
-400 g frozen chopped spinach
-1 log of goat cheese
-200 g smoked bacon (optional)
-150 g thick cream
-50 g grated cheese (Gruyere or Parmesan cheese)
-5 c. flour
-50 cl of milk
-50 g of soft butter
-salt pepper


Place the chopped spinach in a colander and let them defrost. When the spinach is thawed, preheat the oven to 150 ° C (th.5). Drain the thawed spinach then cut the goat cheese into slices. Heat a non-stick frying pan over low heat. When the pan is hot, put the bacon and let them come back for about 10 minutes, mixing well, until they are golden brown.

Then add the drained spinach and cook for 5 minutes, stirring occasionally, until they are well sweated. Salt lightly and pepper to taste, then stir well. Then pour the cream and the goat cheese slices, then continue cooking for another 5 minutes, stirring well, until the goat cheese is melted. After 5 minutes, remove the pan from the heat and reserve.

Melt the butter in a saucepan over high heat. When the butter is melted, pour the flour into the saucepan and mix well until you get a roux. Gradually pour in the milk, stirring constantly, and cook until you get a very smooth and homogeneous béchamel sauce. Season with salt and pepper to taste, then remove the pan from the heat and set aside.

Boil a large volume of salted water in a saucepan over high heat. When boiling, lower the heat to medium and plunge the lasagna leaves in the boiling water. Let them cook following the package instructions or until they are al dente. When the lasagna leaves are cooked, strain them on paper towels.

Pour a thin layer of bechamel sauce into the bottom of a rectangular baking dish in the oven. Place 3 lasagne leaves at the bottom of the dish. Cover with 1/3 of the spinach mixture and 1/3 of bechamel sauce. Put over 3 drained lasagne leaves and 1/3 of the spinach mixture, then 1/3 of the bechamel sauce. Repeat the process one more time and finish with a final layer of lasagna leaves and a thin layer of bechamel sauce. Sprinkle the lasagna with grated cheese (Gruyère or Parmesan cheese), then salt and pepper to taste.

Bake in the preheated oven and cook for about 45 minutes or until the cheese on the surface is golden brown. Serve this lasagna with spinach and goat cheese right out of the oven. Serve with grilled meat or poultry.

  • TIPS

This homemade lasagna can be made with fresh spinach which will give even more flavor to the dish. You can accompany them with a small salad to eat them as a main course.

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