Spinach and Goat Cheese Lasagna by
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 ml milk
1 teaspoon nutmeg
grams goat's cheese
sheets lasagne sheets (pre-cooked, size depends on the size of your baking tin)
grams frozen spinach
teaspoon fresh basil
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.