I hear more and more often the notion of vegan, vegan recipes and the like. I admire those who can have such a lifestyle being a person who eats with pleasure fruits and vegetables of any kind, but I admit that although I would give up meat at any time, it would be difficult for me to give up cheese. I like cheese in any form, as a consumption as such or in various dishes. Aaaa… and if I'm allowed a parenthesis… it would be hard for me to give up chocolate cakes. :)))
For today I propose this lasagna recipe with cheese. And a little spinach. :)) A variant that I always prefer to the one with meat…
- ~ 10 lasagna sheets (depending on the dish you use)
- For the filling:
- 200 g goat cheese with Delaco greens
- 1 piece Delaco Milk Core (~ 75g)
- 100 g Emmentaler
- 2 eggs
- 1 handful of spinach
- salt and pepper
- For the sauce:
- 50 g butter
- 2 tablespoons flour
- 400 ml of milk
- salt and pepper
- 100 g cheese
How to prepare Lasagna with cheese:
We mix the cheeses in a bowl. Add eggs, chopped spinach and spices to taste.
Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. Unwrap the composition by pouring the milk a little. Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken. Add the grated cheese, mix well and leave to cool.
In a well-greased bowl with butter put a layer of lasagna sheets. Cover with sauce and half the amount of cheese. We repeat the operation. The last layer will be lasagna sheets that we will cover very well with sauce. Bake over medium heat until the lasagna is lightly browned on top and the sheets soften (try with a fork)
Allow to cool, then portion as desired.
Good appetite! 😉