Spinach and Caprifeuille Sèvre & Belle Lasagne

For 6 people:

  • 150 g crème fraîche
  • Lasagnes sheets
  • 1 knob of butter
  • 30 g Echiré butter
  • 1 Chopped oignon
  • 2 chopped garlic cloves
  • 200 g Caprifeuille Sèvre & Belle
  • A pinch of nutmeg
  • 150 g grated cheese
  • 1 kg spinach
  • Salt and pepper
La bûche Caprifeuille 280g - fromage de chèvre au lait cru moulé à la louche - gamme coupe - Sèvre & Belle


  1. Preheat the oven to 150°C.
  2. Cut the spinach into strips.
  3. Brown the onions and garlic in some butter.
  4. Add the spinach and cook for three minutes.
  5. Heat up the Caprifeuille Sèvre & Belle and the crème fraiche, add salt and pepper and a pinch of nutmeg.
  6. Place a layer of lasagne sheets into a buttered baking dish, followed by a layer of sauce and then a layer of spinach. Continue the same process. Finish by coating with a layer of Caprifeuille Sèvre & Belle sauce.
  7. Sprinkle over the grated cheese.
  8. Cook in the oven for 45 minutes.