A family dish par excellence, the Lasagna here is garnished with spinach and goat’s cheese. It is a melting and greedy preparation that we like to accompany with a piece of poultry.
Spinach and goat’s cheese lasagna
- 12 sheets for lasagne
- 400 g of spinach
- 1 log of goat cheese
- 200 g smoked bacon optional
- 150 g of thick fresh cream
- 50 g grated cheese gruyère or parmesan
- 5 tablespoons flour
- 50 cl of milk
- 50 g soft butter
- Salt pepper
- Wash and dry the spinach in a cloth before coarsely chopping it.
- Preheat the oven to 150 °C.
- Fry the bacon in a frying pan for about 10 minutes without adding any fat.
- Once golden, add the spinach and continue cooking for 5 minutes, stirring occasionally.
- Season the spinach with salt and pepper and then pour in the fresh cream and the goat’s cheese previously cut into pieces.
- When the goat cheese has melted well, remove the pan from the heat and set aside.
- In a saucepan, melt the butter over high heat, then add the flour and stir with a wooden spoon until a roux is formed. Gradually stir in the milk, stirring constantly.
- When the bechamel is smooth and homogeneous, remove the pan and season with salt and pepper.
- Then bring a large volume of water to the boil, lower the temperature and dip the lasagne sheets one by one so that they do not stick together. Then follow the cooking instructions on the package and drain without stacking.
- In a baking dish, spread a thin layer of béchamel and cover with 3 sheets of lasagne (more or less depending on the size of the dish). Then cover with 1/3 of spinach and bacon and the same amount of béchamel.
- Repeat the operation, finishing with a layer of lasagna and béchamel sheets. Sprinkle the lasagna with grated cheese.
- Bake the spinach and goat’s cheese lasagna for 45 minutes.