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Discover this delicious vegetarian lasagna with goat cheese, melting spinach and a creamy béchamel sauce, a welcome change from traditional Bolognese lasagna. The perfect combination of ingredients for a simple, comforting dish that's sure to please!
Table des matières
💙 Why you'll love them
- They're easy to make, and practical for a large table.
- They are seasonal and vegetarian.
- They require only basic ingredients that are easy to find and use.
- They can be kept for several days, making them ideal for batch cooking.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Spinach: although I'm a fan of fresh rather than frozen produce, for this recipe I recommend buying frozen spinach. It's easier and quicker, because fresh spinach has to be washed and stemmed one by one. And since they reduce enormously when cooked, you'd need a gigantic quantity!
- Lasagna pasta
- Butter: unsalted
- Flour: all-purpose flour
- Cheeses: I use hard goat cheese and shredded mozzarella cheese to brown the top of the dish.
🥰 Chef's tips
- Start with a thin layer of béchamel in your dish, so that the first sheets of lasagne don't stick to the bottom of the dish.
- If you choose frozen spinach, as I do, take it plain, in sprigs. Definitely not creamed spinach!
- After thawing frozen spinach according to package instructions, drain well with a colander to avoid excessive water loss. Otherwise, you risk ending up with a flattering lasagne.
- If you want to use fresh spinach, I recommend you buy at least 2 kilos for this recipe. Wash them well and remove their tough stems before frying them in a pan until they have reduced in size and given off all their water.
- If you're having trouble making a good béchamel, check out this guide on how to make the best béchamel sauce.
💡 Frequently Asked Questions
Yes, you can! I recommend at least 1.5 kilos of fresh spinach. Wash them well, remove the stems and fry in a pan (or large pot) until they have reduced in size and given off all their water.
I suggest you start by spreading some béchamel sauce on the bottom of your dish. Then add the lasagne sheets, spinach and goat's cheese slices. Repeat with lasagne sheets, béchamel, spinach and goat's cheese slices, until you've used up all the ingredients. Finish with grated mozzarella on top.
They can be served as a main course, or accompanied by a small salad.
I recommend the natural convection/static heat mode, top and bottom. Rotating heat may overcook your lasagne.
Of course you can! You can, for example, add bacon that you've grilled in a pan beforehand, button mushrooms, replace the goat cheese or grated mozzarella with another cheese like Parmesan…indulge yourself and adapt according to your tastes!
❄️Storage / freezing
These goat's spinach lasagne can be stored for 2 to 3 days in an airtight Tupperware-style container in the fridge.
You can also freeze them: let them cool, then place them in a freezer bag, on which you've written the date and name of the recipe beforehand.
😋 Other delicious pastas
- Pasta with shrimp and Alfredo sauce
- Creamy pasta with leek, mozzarella and red onion
- Super-simple pasta with eggplant caviar and burrata
If you make these lasagna, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Spinach and goat cheese lasagna
- 2.5 lbs frozen spinach or 4.5 lbs fresh spinach
- oven-ready lasagna sheets
- ½ ⅛ cups butter
- 1 ¾ cups milk
- 1 ⅛ cups flour
- 1 cup grated mozzarella
- 1 ¾ cups goat cheese
- Salt to taste
- Black pepper to taste
With fresh spinach
- Wash fresh spinach well, then fry in a pan over high heat until reduced and watery.
With frozen spinach
- Thaw frozen spinach according to packaging instructions. Then drain well to ensure that not much water remains (which would make your lasagne all watery).
Béchamel, assemble and baking
- Meanwhile, prepare your béchamel: melt the butter in a saucepan. Once melted, add the flour all at once, stir and add a little milk. My Mum's trick for making a good béchamel is to let the mixture thicken (stirring constantly with a whisk to avoid lumps), add a little milk, let it thicken, add a little more milk, and do this three or four times in a row until you've finished the milk and obtained the right texture.
- Preheat the oven to 355°F/180°C on natural convection/static heat high and low. In an ovenproof dish, place a little béchamel sauce, some lasagna sheets to fill your dish, a little spinach and a few slices of goat cheese.
- Repeat the operation on several layers until you've used up all the ingredients.
- Sprinkle with grated mozzarella and bake for 15-20 minutes.