Cheese spinach lasagne
Ingredients (6 Portions) : 1 kg frozen spinach
400 g goat cheese (in a log)
200 g grated gruyere
1 packet of leaves of lasagna
2/3 l of bechamel sauce
salt and pepper
Preheat the oven to 200 ° C (Th 6-7).
Thaw spinach over low heat in a saucepan and remove the remaining water
Cut the goat's chopped leg into a large buttered oven dish, put a layer of lasagna, then a layer of spinach, then a few slices of goat cheese, then a bit of bechamel, then a little salt and pepper, then a layer of pasta again.
Continue on 2 or 3 layers, ending with the béchamel and covering grated gruyère.
Cook for about 30 min and serve hot, with a walnut salad.