zoom Goat's Cheese, Spinach and Roasted Red Onion Lasagne

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    Goat's Cheese, Spinach and Roasted Red Onion Lasagne

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    Goat's Cheese, Spinach and Roasted Red Onion Lasagne

    • Preparation time: 25 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6


    4 vine tomatoes, halved
    3 medium red onions, cut into wedges
    1 tbsp olive oil
    350g frozen essential Waitrose Chopped Spinach
    50g butter
    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.

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    Wine Recommendation

    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.


    Average user rating

    4 stars