Vegetarian Gorgonzola Lasagne

    1 hour 20 minutes

    Lasagne is great for a dinner party because you can prepare it ahead of time. You can even make the bechamel sauce the day before if you prefer.

    18 people made this

    Serves: 6 

    • Bechamel Sauce
    • 50g unsalted butter
    • 50g plain flour
    • 2 1/2 cups (600ml) low fat milk, hot (or more if needed)
    • 1 pinch ground nutmeg
    • Lasagne
    • 1 tablespoon olive oil
    • 750g fresh or frozen spinach
    • 1 pinch ground nutmeg
    • salt, to taste
    • freshly ground black pepper
    • 175g Gorgonzola cheese
    • 50g chopped walnuts
    • 12 lasagne sheets
    • 50g freshly grated Parmesan cheese

    Preparation:20min  ›  Cook:45min  ›  Extra time:15min resting  ›  Ready in:1hour20min 

    1. Melt butter in a saucepan. Add flour and stir until a thick paste forms (a roux). Gradually add hot milk while constantly stirring. Simmer for 10 minutes over low heat, stirring often. Set aside.
    2. Preheat oven to 180 degrees C. Grease a rectangular baking dish.
    3. Heat oil in a large pan. Add spinach and cook until completely wilted. Season with pepper, nutmeg and salt. Set aside.
    4. Add Gorgonzola to hot bechamel sauce and stir until completely melted. Set aside.
    5. Toast walnuts on a baking tray in the oven until they are aromatic. Watch they don't burn. Pour into a bowl and set aside.
    6. Place a layer of lasagne sheets into the baking dish. Layer spinach WITH liquid, walnuts and sauce on top. Repeat process until all ingredients are used up. Sprinkle with Parmesan cheese.
    7. Cover tightly with foil and bake in preheated oven for about 30 minutes. Remove foil and bake an additional 10 minutes.
    8. Remove from oven and allow to rest for 15 minutes before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    OK I haven't actually tried this yet but I'm going to. I have a family who are mostly vegetarian (although I'm not). My only problem, is that, even though I'm from Canada, we still use the old way for measuring dry ingredients, and this is sometimes hard to follow. Could you have a click to make this more (I hate this) North American? There, I dodged a bullet (I think).  -  08 Jul 2013