Français Version
Spinach and goat's cheese lasagna
There are many versions of lasagna. The recipe I propose today is a vegetarian one. It contains spinach, cheese and nutmeg flavored béchamel sauce. To make this recipe I decided to choose goat’s cheese which perfectly goes with spinach. But in the south of Italy lasagna is more frequently made with ricotta and mozzarella. As a rule lasagna is topped with grated Parmigiano-Reggiano cheese.
This dish is rich and creamy in taste. The layers of spinach, cheese and béchamel sauce are tasty.
Give a try to this delicious recipe as nothing is better than homemade lasagna.
Serves 4:
300 gr of goat’s cheese
8-10 pre-cooked lasagna sheets (depends on the size of your baking tin)
500 gr of frozen spinach
2 cups of béchamel sauce(70 gr of butter +70 gr of flour + 500 ml of milk, salt, pepper and 1 teaspoon of nutmeg)
1 teaspoon of origan
1 teaspoon of basil
4-5 tablespoons of milk
How to make it:
Defreeze the spinach as indicated on the package.
Meanwhile, make béchamel 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 goat’s cheese and 4-5 tablespoons of milk. Salt, pepper to your taste. Add origan and basil.
To assemble the lasagne, add about 1/2 cup of béchamel 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 goat’s cheese mixture.
Add the next layer of béchamel sauce, then lasagna sheets, spinach and goat’s cheese mixture.
Continue layering in this order : finish with béchamel 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.
French version
lasagna with spinach and goat
There are several varieties of lasagna. The recipe I am proposing today is the goat cheese and spinach. It's good homemade lasagna. Its texture is soft, smooth and creamy at once, topped with a bechamel sauce flavored with nutmeg. You can substitute goat cheese for ricotta or mozzarella. Before baking, sprinkle with grated Parmesan.
Serves 4: Ingredients
:
Meanwhile, make béchamel 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 goat’s cheese and 4-5 tablespoons of milk. Salt, pepper to your taste. Add origan and basil.
To assemble the lasagne, add about 1/2 cup of béchamel 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 goat’s cheese mixture.
Add the next layer of béchamel sauce, then lasagna sheets, spinach and goat’s cheese mixture.
Continue layering in this order : finish with béchamel 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.
French version
lasagna with spinach and goat
There are several varieties of lasagna. The recipe I am proposing today is the goat cheese and spinach. It's good homemade lasagna. Its texture is soft, smooth and creamy at once, topped with a bechamel sauce flavored with nutmeg. You can substitute goat cheese for ricotta or mozzarella. Before baking, sprinkle with grated Parmesan.
Serves 4: Ingredients
:
500 gr spinach surgelés300 g of fresh goat cheese
1 / 2 packet of lasagna sheets = 8-10 leaves
500 ml white sauce (70g butter + 70 gr flour + 500 ml milk + salt + pepper + nutmeg) and salt
poivre1 teaspoon oregano 1 teaspoon
basil
4-5 tbsp milk
Preparation:
1 / 2 packet of lasagna sheets = 8-10 leaves
500 ml white sauce (70g butter + 70 gr flour + 500 ml milk + salt + pepper + nutmeg) and salt
poivre1 teaspoon oregano 1 teaspoon
basil
4-5 tbsp milk
Preparation:
Preheat oven to 200 ° C (Th 6-7). Thaw the spinach over low heat in a saucepan or in microwave.
Mix goat cheese and 4-5 tbsp milk. Season with salt and pepper. Add oregano and basil. Prepare a bechamel sauce
to obtain 250 ml = 2 cups.
In a large buttered baking dish, put a layer of bechamel sauce, put a layer of lasagne, then a layer of spinach, then a layer of goat cheese, then a bit of bechamel, then again a layer of pasta. .. Make 3 layers ending with white sauce.
Cook for about 30 -40 minutes in oven preheated to 200 C.
Let stand for 15 minutes before cutting the lasagna.
Russian Version
Лазанья with spinach and goat cheese
Lasagna - Italian dish consisting of several layers of meat, leaves, or layers of lasagne, white sauce, béchamel and cheese. Variations on the theme of lasagna much as you can vary the fillings. I suggest you a recipe vegetarian or vegetable lasagna, which is prepared using spinach and goat cheese. Goat cheese can be replaced by a Greek cheese Fet, cheese, ricotta or mozzarella. Before you send a dish in the oven, you can follow any responses sprinkle top with grated parmesan cheese (in Italian - Parmesan sounds like "Parmigiano Reggiano"). But as if you did not have Parmesan cheese, then replace it with any cheese tvredogo grade.
This dish turns out flavorful and tender and melts in your mouth because of bechamel.
Try it and you!
for 4 servings:
500 g frozen or fresh Spinach
300 g soft goat cheese
8-10 lasagna sheets
500 ml Bechamel sauce (for its preparation you need 70 g butter 70 g flour + + 500 ml milk + salt pepper 1 teaspoon nutmeg)
1 teaspoon dried Oregano
1 teaspoon basil
4-5 tablespoons milk
Thaw spinach in microwave as directed on the package (About 7-9 minutes).
If you are using fresh spinach, then climb it, wash and blanch 2 minutes in boiling salted water, allow to drain.
In a small bowl, mix goat cheese and milk. Season with salt and pepper to your taste. Add Oregano and basil. You can season with other herbs, such as thyme.
Prepare sauce bechamel. It is a white sauce which is prepared on the basis of the liquid cream (cream) or milk, butter, flour. I always use milk in its preparation.
Thus, melt butter in a skillet, fry it in the flour until golden brown and a thin stream of milk pouring without ceasing stir. Cook until thick. At the end of the salt, pepper. Add the nutmeg, it attaches to the aroma sousu.Snimaem with fire.
Grease baking dish butter.
At the bottom of the lay of the bechamel, and then leaves the lasagna, then thawed spinach and goat cheese to finish.
Repeat the layers in the same sequence, completing the dish sauce beshemel.
Bake in preheated oven at 200 C for 30-40 minutes until light brown.
Infuse in oven 15 minutes before slicing into portions lasagna.
Mix goat cheese and 4-5 tbsp milk. Season with salt and pepper. Add oregano and basil. Prepare a bechamel sauce
to obtain 250 ml = 2 cups.
In a large buttered baking dish, put a layer of bechamel sauce, put a layer of lasagne, then a layer of spinach, then a layer of goat cheese, then a bit of bechamel, then again a layer of pasta. .. Make 3 layers ending with white sauce.
Cook for about 30 -40 minutes in oven preheated to 200 C.
Let stand for 15 minutes before cutting the lasagna.
Russian Version
Лазанья with spinach and goat cheese
Lasagna - Italian dish consisting of several layers of meat, leaves, or layers of lasagne, white sauce, béchamel and cheese. Variations on the theme of lasagna much as you can vary the fillings. I suggest you a recipe vegetarian or vegetable lasagna, which is prepared using spinach and goat cheese. Goat cheese can be replaced by a Greek cheese Fet, cheese, ricotta or mozzarella. Before you send a dish in the oven, you can follow any responses sprinkle top with grated parmesan cheese (in Italian - Parmesan sounds like "Parmigiano Reggiano"). But as if you did not have Parmesan cheese, then replace it with any cheese tvredogo grade.
This dish turns out flavorful and tender and melts in your mouth because of bechamel.
Try it and you!
for 4 servings:
500 g frozen or fresh Spinach
300 g soft goat cheese
8-10 lasagna sheets
500 ml Bechamel sauce (for its preparation you need 70 g butter 70 g flour + + 500 ml milk + salt pepper 1 teaspoon nutmeg)
1 teaspoon dried Oregano
1 teaspoon basil
4-5 tablespoons milk
Thaw spinach in microwave as directed on the package (About 7-9 minutes).
If you are using fresh spinach, then climb it, wash and blanch 2 minutes in boiling salted water, allow to drain.
In a small bowl, mix goat cheese and milk. Season with salt and pepper to your taste. Add Oregano and basil. You can season with other herbs, such as thyme.
Prepare sauce bechamel. It is a white sauce which is prepared on the basis of the liquid cream (cream) or milk, butter, flour. I always use milk in its preparation.
Thus, melt butter in a skillet, fry it in the flour until golden brown and a thin stream of milk pouring without ceasing stir. Cook until thick. At the end of the salt, pepper. Add the nutmeg, it attaches to the aroma sousu.Snimaem with fire.
Grease baking dish butter.
At the bottom of the lay of the bechamel, and then leaves the lasagna, then thawed spinach and goat cheese to finish.
Repeat the layers in the same sequence, completing the dish sauce beshemel.
Bake in preheated oven at 200 C for 30-40 minutes until light brown.
Infuse in oven 15 minutes before slicing into portions lasagna.
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