Vegetarian lasagne with spinach and goats cheese

By Christelle lorenzi

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Vegetarian lasagne with spinach and goats cheese

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Ingredients

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

Details

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

Preparation

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).