Goat cheese and spinach lasagna Ingredients: 200 g of grated Gruyère cheese - 1 packet of - salt and pepper lasagna - 1 kg of - frozen spinach - 400 g of - goat cheese (in a log) - 0.6666667 l of béchamel.
Utensils: 1 Gratin dish - 1 Oven - 1 saucepan - 1 Grater - 1 dish -
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Preheat the oven to 200°C (Th 6-7). Defrost the spinach, over low heat, in a saucepan, then remove the residual water (do not hesitate to press to release it!). Chop them roughly (I do it with scissors).
Phase 2
Crumble the goat cheese log.
Phase 3
In a large buttered baking dish, place a layer of lasagna, then a layer of spinach, then a layer of goat's cheese crumbs, then a little béchamel, then a little salt and pepper, then again a layer of pasta...
Phase 4
Make 2 or 3 layers, finishing with the béchamel and covering with grated gruyere.
Phase 5
Leave to cook for around 30 minutes and serve hot, with a walnut salad.
Utensils: 1 Gratin dish - 1 Oven - 1 saucepan - 1 Grater - 1 dish -
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Preheat the oven to 200°C (Th 6-7). Defrost the spinach, over low heat, in a saucepan, then remove the residual water (do not hesitate to press to release it!). Chop them roughly (I do it with scissors).
Phase 2
Crumble the goat cheese log.
Phase 3
In a large buttered baking dish, place a layer of lasagna, then a layer of spinach, then a layer of goat's cheese crumbs, then a little béchamel, then a little salt and pepper, then again a layer of pasta...
Phase 4
Make 2 or 3 layers, finishing with the béchamel and covering with grated gruyere.
Phase 5
Leave to cook for around 30 minutes and serve hot, with a walnut salad.