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Goat's Cheese, Spinach and Roasted Red Onion Lasagne
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4 vine tomatoes, halved
3 medium red onions, cut into wedges
1 tbsp olive oil
350g frozen essential Waitrose Chopped Spinach
50g plain flour
750ml semi-skimmed milk
200g Waitrose Fresh Lasagne
130g pack Ravens Oak Goat’s Cheese, thinly sliced
4 tbsp grated Parmigiano Reggiano
Preheat the oven to 200°C, gas mark 6. Place the tomatoes and onions in a roasting tin in a single layer and pour over the olive oil and seasoning. Roast for 30–35 minutes until tender and just charred. Cook the spinach according to the pack instructions, drain thoroughly and season.
1. To make a white sauce, melt the butter in a non-stick pan
and stir in the flour. Cook for a minute, stirring, then take
off the heat and beat in the milk, a little at a time,
keeping the mixture smooth. Return to the heat and stir
until the sauce boils and thickens to the consistency of
single cream. Simmer for 2–3 minutes then season.
2. Spread a little of the white sauce over the base of a
2-litre shallow baking dish. Arrange a layer of pasta over
the top then a layer of the roasted vegetables followed by
a layer of spinach then a layer of goat’s cheese. Continue
layering sauce, vegetables, cheese and pasta, finishing
with a layer of pasta. Pour a final thin layer of white
sauce on top and scatter with the Parmigiano Reggiano.
3. Bake for 40–45 minutes until bubbling and golden,
covering the top loosely with foil if it gets too brown,
until the pasta is tender. Serve with a green salad.
Serve Waitrose Sancerre, La Franchotte, Joseph Mellot 2009 Loire, France, £12.49/75cl. This wine has a marked, almost flinty minerality, thanks to the unique clay and limestone salts in Sancerre.
Typical values per serving:
Champteloup Sauvignon Blanc