Our recipes
Spinach and goat cheese lasagna
6
Easy
30
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Ingredients
– 6 sheets of fresh or dried lasagna
– 300 g of fresh spinach
– 200 g of goat cheese Cabridoux
– 1 pear
- 1 onion
– 1 tbsp. of honey
– 1 tbsp balsamic vinegar
– 1 tbsp olive oil
– 100 g of grated comté or gruyère cheese
– Salt and pepper to taste
For the bechamel sauce
- 50 g of butter
- 50 g flour
- 500 ml of milk
Prepare in advance
1
Peel and cut the pears into small cubes.
2
Heat the olive oil in a pan, add the pears, honey and balsamic vinegar.
3
Cook over low heat until the pears are caramelized and tender. Set aside.
4
Fry the chopped onion in a little olive oil until golden.
5
Add the spinach and cook until softened. Season with salt and pepper.
6
Off the heat, stir in the goat cheese and candied pears and mix well.
7
In a saucepan, melt the butter, then add the flour and then the milk little by little while stirring until the sauce thickens.
Bon appétit!
Sèvre & Belle
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