Spinach lasagna recipe

Without meat, but not tasteless, these spinach lasagnas are ideal for vegetarian appetizers and gourmet meals. Fondant and generous, they are cooked either in a family version in a gratin dish or individually in cassolettes.



-1/2 pack of sheets for lasagna
-2 kg fresh spinach
-500 g thick cream
-80 g grated Parmesan cheese
-50 g grated Emmental cheese
-70 g of butter
-2 tbsp. tablespoon of olive oil
-2 pinches nutmeg
-salt pepper


To start, wash and drain fresh spinach. Melt the butter in a sauté pan (or casserole) over medium heat, then put the drained spinach into the sauté pan and sauté for 5 minutes, stirring occasionally, until they have disgorged well. their cooking water.

Sprinkle with nutmeg, salt, and pepper and stir well. Then pour the cream, then continue cooking for 5 minutes, stirring well. Off the heat, stir in the grated parmesan and set aside.

While you preheat at 200 ° C (th.6-7), all you have to do is layout your lasagna. Oil a rectangular baking dish (about 15 x 25 cm), place a layer of lasagna sheets in the bottom of the dish and cover with 1/3 of the spinach mixture. Place over the second layer of lasagna pasta, and coat again with 1/3 of the spinach mixture. Repeat the process one last time and finish with a final layer of lasagna sheets.

Sprinkle top with grated cheese lasagna, season with salt and pepper and bake for about 30 minutes until lasagna is cooked and browned. Serve hot or warm, sprinkle with chopped basil or parsley, and accompanied by a green salad.

  • TIPS

If you want to make even more gourmet vegetarian lasagna, replace the thick cream with bechamel sauce. And if you do not like spinach, replace them with thin strips of pan-fried vegetables (carrots and zucchini).

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