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Spinach and Goat's Cheese Lasagna

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Give a try to this delicious recipe as nothing is better than homemade vegetarian lasagna.

Give a try to this delicious recipe as nothing is better than homemade vegetarian lasagna.

Ingredients

Serves: 4

Metric Cups

For the Lasagne

  • 300 grams goat's cheese
  • 10 sheets lasagne sheets (pre-cooked, size depends on the size of your baking tin)
  • 500 grams frozen spinach
  • 1 teaspoon oregano
  • 1 teaspoon fresh basil
  • 5 tablespoons milk

For the Bechamel Sauce

  • 70 grams butter
  • 70 grams flour
  • 500 millilitres milk
  • salt
  • pepper
  • 1 teaspoon nutmeg

For the Lasagne

  • 11 ounces goat's cheese
  • 10 sheets lasagne sheets (pre-cooked, size depends on the size of your baking tin)
  • 18 ounces frozen spinach
  • 1 teaspoon oregano
  • 1 teaspoon fresh basil
  • 5 tablespoons milk

For the Bechamel Sauce

  • 2 ounces butter
  • 2 ounces flour
  • 17½ fluid ounce milk
  • salt
  • pepper
  • 1 teaspoon nutmeg

Method

Spinach and Goat's Cheese Lasagna is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Defreeze the spinach as indicated on the package. Meanwhile, make bachamel sauce.
  • In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon.
  • Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat. Add milk at once (to avoid the formation of lumps) and let simmer, stirring gently with a wire whisk or wooden spoon over medium-low heat.
  • Cook until smooth and thickened. Add salt, pepper and nutmeg to taste. In a bowl combine goats cheese and 4-5 tablespoons of milk. Salt, pepper to your taste.
  • Add oregano and basil.
  • To assemble the lasagne, add about 1/2 cup of bachamel sauce on the bottom of greased dish. Make a layer of lasagna sheets.
  • Take about a quarter of the spinach and layer on top of the lasagna sheets. Make a layer of goats cheese mixture. Add the next layer of bachamel sauce, then lasagna sheets, spinach and goats cheese mixture. Continue layering in this order: finish with bachamel sauce on top.
  • Preheat oven to 200 C. Bake in a pre-heated oven for 30-40 minutes until the top is lightly browned. Let rest 15 minutes before cutting.
  • Defreeze the spinach as indicated on the package. Meanwhile, make bachamel sauce.
  • In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon.
  • Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat. Add milk at once (to avoid the formation of lumps) and let simmer, stirring gently with a wire whisk or wooden spoon over medium-low heat.
  • Cook until smooth and thickened. Add salt, pepper and nutmeg to taste. In a bowl combine goats cheese and 4-5 tablespoons of milk. Salt, pepper to your taste.
  • Add oregano and basil.
  • To assemble the lasagne, add about 1/2 cup of bachamel sauce on the bottom of greased dish. Make a layer of lasagna sheets.
  • Take about a quarter of the spinach and layer on top of the lasagna sheets. Make a layer of goats cheese mixture. Add the next layer of bachamel sauce, then lasagna sheets, spinach and goats cheese mixture. Continue layering in this order: finish with bachamel sauce on top.
  • Preheat oven to 200 C. Bake in a pre-heated oven for 30-40 minutes until the top is lightly browned. Let rest 15 minutes before cutting.
  • Additional Information

    You can replace goat's cheese with ricotta and mozzarella. Sprinkle with grated parmesan over top.

    You can replace goat's cheese with ricotta and mozzarella. Sprinkle with grated parmesan over top.

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