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Vegetarian lasagne with spinach and goats cheese


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Rate this recipe 4.8/5 (42 Votes)


  • 9 dry lasagne pasta sheets
  • 1 tin of spinach (530g drained)
  • 2 cloves of garlic
  • 125g ricotta
  • 100g grated parmesan
  • 1 log of goat cheese (200 g)
  • 1/2 L of milk


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Drain the spinach. Put in a blender with the goats cheese (of which you remove the rind), chopped garlic, ricotta, salt and pepper. Blend into a smooth mixture.

Step 2

The béchamel:
Melt the butter, add flour and mix well over low heat. Add the milk and whisk over low heat until the mixture thickens. Add salt and pepper and a little grated nutmeg.

Step 3

Making the lasagne:
Put a little bechamel white sauce in the bottom of the dish, cover with 3 lasagne sheets, then half the spinach. Cover with white sauce, sprinkle with Parmesan. Add 3 more lasagne sheets. And spinach, bechamel, parmesan. Finish with the remaining bechamel and sprinkle generously with Parmesan. Film and refrigerate for 1 hour (or overnight).

Step 4

Heat the oven to 180 ° C. Bake for 40 minutes.

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