Incredibly cheesy and tasty, the perfect comfort dish!
Perfect for cold winter evenings, this lasagne has a fair bit of cheese which makes it all the more delicious!
Servings
4
Prep time:
30min
Cook time:
30min
Difficulty:
Easy
Ingredients
For the filling:
- 500g washed spinach
- 500g ricotta
- 200g grated Swiss Gruyère
- 1 tbsp dried tarragon (or 2/3 fresh tarragon sprigs)
- 6 dry lasagne sheets
- 1 onion
- 1 clove of garlic
- 2 tbsp olive oil
- 2 tbsp salt
- 1 tsp pepper
For the Béchamel sauce:
- 60g plain flour
- 60g butter
- 500ml milk
- 1 bay leaf
- 1 tsp ground nutmeg
We’ve made various versions of lasagne- both meat and vegetarian. This vegetarian version came out as particular tasty- and we’d definitely suggest you give it a go!
We used a fair bit of cheese on top- feel free to add a bit less (or more!)- but overall this comes out as very cheesy but incredibly satisfying! We used Swiss Gruyère, but Emmental or even cheddar would work.
Our recipe makes enough for 4 generous portions, and the six lasagne sheets fit snugly into the dish we used- but you might need to use slightly more/fewer depending on the size of the dish you have.
Step by Step Instructions
Step 1
Wilt the spinach in a pan, then strain and remove excess water. Then let the spinach cool, then chop finely.
Step 2
Parboil the lasagne sheets, one by one (otherwise they will stick) in a pan, for around 3-5 minutes each. You will know the sheets are cooked as they become softer. Once cooked, lay the lasagne sheets on a tea towel, side by side.
Step 3
Finely chop the onion and roughly chop the garlic. Heat up the olive oil in a frying pan, and once hot, add the onion and cook for a few minutes until translucent. Then add the garlic, mix well and cook for a further few minutes. Remove from heat and allow to cool.
Step 4
In a bowl, combine the ricotta, chopped spinach, onion and garlic. Add the tarragon- if using fresh tarragon, prior to adding to the bowl, remove from the stalk and finely chop. Mix well, then add the salt and pepper.
Step 5
Preheat the oven to 180 degrees C (350 degrees F). Meanwhile, spoon around 1/3 of the ricotta and spinach mixture into the base of the dish, ensuring it is evenly distributed. Then cover with half of the lasagne sheets. You may need to trim the sheets to fit into the dish.
Step 6
Repeat the process- spoon around half of the remaining mixture over the lasagne sheets, then cover with the remaining sheets. Then spoon the remaining mixture on top. Now all that remains to be done is the Béchamel sauce.
Step 7
To make the Béchamel sauce, heat the milk with the bay leaf on the hob- it should be warm but not boiling. In another pan, melt the butter and combine with the flour, stirring constantly to make a roux. Once combined, add the milk slowly (having removed the bay leaf), continuing to stir constantly to remove lumps. Add the grated nutmeg, then mix. The mixture should be smooth and thick.
Step 8
Pour the Béchamel sauce into the dish, ensuring all of the ricotta and spinach mixture is covered. Finally, sprinkle the grated Gruyère on top.
Step 9
Bake the lasagne in the oven for 30 minutes- until the top is golden and bubbling. Enjoy!
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