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Goat cheese and spinach lasagna

Vegetarian Lasagna
Course: Main course
Preparation: 20 minutes
Cooking: 30 minutes
Cost per serving: 1,18 €
Energy: 487 kcal / serving
Nutritional score:

Instructions

  • 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 a chisel).
  • 2.   Crumble the goat cheese log.
  • 3.   In a large buttered oven dish, place a layer of lasagna, then a layer of spinach, then a layer of goat cheese crumbs, then a little béchamel, then a little salt and pepper, then again a layer of pasta...
  • 4.   Make 2 or 3 layers, ending with the béchamel and covering with grated Gruyere.
  • 5.   Cook for about 30 minutes and serve hot, with a walnut salad for example.

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Ingredients for servings

  • 1 kg of frozen spinach
  • 400 g of goat cheese
  • 200 g of grated cheese
  • 1 sheet of pasta for lasagna
  • 66 cl of bechamel sauce
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    487 kcal
    24 %
  • Matières grasses
    34,7 g
    50 %
  • dont saturés
    20,44 g
    102 %
  • Glucides
    11,67 g
    4 %
  • dont sucres
    4,17 g
    5 %
  • Protéines
    30,04 g
    60 %
  • Fibres
    5,04 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.