Added to your Basket

Green Spinach & Feta Summer Lasagne

INGREDIENTS:

  • 500g leeks, thinly sliced
  • 600g baby leaf spinach
  • 125g butter, plus extra for greasing
  • 2 garlic cloves, peeled and crushed
  • Half teaspoon nutmeg, grated
  • 100g plain flour
  • 700ml milk
  • 75g Parmesan, grated
  • 250g ricotta, one tub
  • 8-10 sheets fresh egg lasagne
  • 250g feta, crumbled
  • 25g pine nuts
  • A handful of button mushrooms, sliced
  • Freshly ground salt and black pepper to taste

METHOD:

  1. Heat the oven to 200°C / fan 180°C and prepare a Denby large rectangular dish by greasing with a little butter.
  2. In a large saucepan, melt 25g of butter and gently cook the leeks and garlic with a pinch of salt for 5 minutes until softened. Add the spinach (in small handfuls), cover until wilted. Season with grated nutmeg, black pepper and tip into a colander to drain.
  3. To make the sauce, melt the remaining butter in a large saucepan. Add the flour and cook for 1-2 minutes whilst stirring. Remove from the heat and gradually add the milk. Cook on a medium heat, stirring continuously, until the sauce has thickened.
  4. Remove from the heat and whisk in 2/3rds of the parmesan, followed by the ricotta, until you have a smooth sauce. Season with salt and black pepper to taste. Put aside 2 large spoonfuls to top your lasagne.
  5. Add the drained spinach and leek mixture to the pan and stir into the sauce.
  6. Cover your lasagne sheets with boiling water and leave to soften for 1 minute. They should fit neatly into your Denby large rectangular dish.
  7. Start to build your lasagne by spreading a thin layer of the spinach sauce in the base of the dish. Add a small handful of crumbled feta and top with a layer of lasagne sheets.
  8. Create layers of sauce, feta and lasagne sheets, building up in the dish. Cover with the plain sauce you put to one side, then scatter with the remaining parmesan, pine nuts and sliced button mushrooms.
  9. Place the Denby large rectangular dish in the oven and bake for 40-45 minutes until it’s golden brown and bubbling away.
  10. Serve with a fresh leafy salad and a glass of crisp white wine. Enjoy!
  11. Any leftovers can be frozen for midweek meals. Your Denby dish is safe to use in the freezer too.
Back to the blog title