A wonderful vegetarian main course from ” A Taste of Home” by Angela Hartnett.
Ingredients
- 75 g butter
- 75 g flour
- 500 ml milk
- 500 g baby or young spinach leaves
- 500 g rocket leaves
- 300 g precooked lasagne sheets
- 200 g goats cheese crumbled
- 1 tbsp pine nuts
- 100 g Parmesan cheese freshly grated
- sea salt and black pepper
Servings:
Instructions
- Melt the butter in a pan and heat until it starts to foam. Add the flour and cook for 1 minute, then gradually add the milk, whisking after each addition to make a nice thick sauce. Season with salt and pepper.
- Preheat the oven to 180 C, Fan 160, Gas 4.
- Heat the spinach with 2 tbsps water in a large pan for about 2 minutes until it wilts. Remove and set aside to cool then squeeze out as much moisture as you can.
- Take an ovenproof dish measuring about 30 x 20 cm and spread a ladleful of white sauce over the bottom Cover with some sheets of lasagne.
- Add some spinach and rocket, then a sprinkling of goats cheese. Continue building up the layers finishing with lasagne then pour the rest of the white sauce on top.
- Sprinkle with pine nuts and parmesan.
- Bake in the preheated oven for 30 minutes until golden and bubbling.
Share this Recipe
Powered byWP Ultimate Recipe