Spinach & Feta Lasagna recipe
This delicious Spinach and Feta lasagna dish features mouthwatering layers of pasta, spinach, Feta and bechamel sauce and it's guaranteed to please all the family.
Ingredients →
- 1 kg x spinach, finely chopped
- 2 x cups shallots, chopped
- 400 x grams lasagne sheets
- 400 x grams Feta cheese, crumbled
- 2 x tablespoons olive oil, extra for greasing
- salt & pepper to taste
- Parmesan cheese, for sprinkling
For the Bechamel Sauce →
- 500 x ml milk
- 3 x tablespoons plain flour
- 2 x tablespoons unsalted butter
- 2 x eggs whisked
- salt & pepper to taste
Method →
- Lightly grease baking dish with olive oil.
- Begin making sauce by melting the butter and stirring in the flour. Slowly add in milk, stirring vigorously to avoid lumps. Bring to a boil and allow to cook for a minute. Remove from heat.
- Add in whisked eggs, salt and pepper and stir continuously until well combined. Set aside.
- In a large bowl combine chopped spinach, shallots, olive oil and Feta cheese. Mix well with wooden spoon.
- Place some sheets of lasagne on bottom of baking dish and cover with some spinach mixture.
- Place another layer of lasagne sheets and add more of the spinach mixture. Continue layering the ingredients in this order until all ingredients are finished.
- Pour béchamel sauce evenly over the lasagna and sprinkle with Parmesan cheese.
- Cover with baking paper and aluminium foil and bake in a 200 degrees Celsius (preheated) oven for 20 minutes. Uncover and bake for another 15 minutes or until golden brown.
*Recipe and image by flavours and flair
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