May 09, 2014

Spring Greens Lasagne

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This is a delicious meal, fresh and full of goodness along with a lot of goats cheese and creamy lemony sauce. Also a great and easy meal to put together for any veggie friends out there without using pulses or lentils. 


You will need..

6 Lasagne pasta sheets
a handful of spinach 
2 bunches of asparagus
a goats cheese round. 
Lemony bechamel. 

To begin make up the bechamel. in a pan put 3 oz butter and two table spoons of flower, heat together until you have a paste. Then add some milk and cook for a few minutes until it starts to get thick. Then add a good sprinkling of parmesan some salt and pepper and slowly add in your lemon juice, whisking all the time. 

Leave to one side and get stared on layering your veggies, cheese and pasta. Start with your asparagus ( I place in the dish top to toe but however you fancy is fine) then add some spinach and crumble some goats cheese, finish off with your pasta. Then layer the veg again in the same way and top with pasta. 



Next pour your béchamel over your dish - make sure all of the pasta is covered. Sprinkle with some extra parmesan and pop in the oven at 200C for 25 minutes. 






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