Spinach Pélardon Lasagne

28 Jun

This is a lovely vegetarian lasagne using the famous speciality cheese of our region, the Pélardon. The Pélardons are small, round, soft-ripened goat cheese that, when bought young, is smooth and creamy with a mild taste. This lasagne is so easy to knock up with ingredients straight from the garden and any kind of soft goats cheese. It is also a great cupboard quicky using passata or pasta sauce from the pantry and quickly thawed spinach from the freezer.
  • Olive oil
  • large colander full of spinach
  • 2 cloves garlic
  • 2 small rounds of goat cheese (Pélardon)
  • 200-400g home made ricotta, cottage cheese, thick yogurt or creme fraîche
  • 3-4 tbsp grated parmesan
  • 1x250g jar home-made tomato sauce or passata
  • fresh basil
  • sheets of ready to cook lasagne
Preheat Oven to 180c
Choose an oven proof dish that will accommodate one or more sheets of lasagne in a single layer. Wash the spinach then plunge into boiling water for a few minutes to blanch. Drain and chop, mix with the cheeses and garlic (reserving 2 tbsp of parmesan). Season with salt and pepper and set aside. Drizzle a little olive oil in the bottom of the baking dish then add a couple of spoons (about a quarter of the jar) of tomato sauce and some basil leaves, a layer of pasta, a couple more spoons of tomato and another layer of pasta. Spread a layer of half the spinach and cheese mix followed by a layer of pasta then the other half of the cheese and pasta again. Spoon on a thin layer of tomato sauce another layer of pasta and a final layer of tomato and sprinkle with the remaining parmesan.
Cover with foil and bake for 45 minutes, remove the foil and bake for another 5 -10 minutes until the top is golden.
Variations
Add pinenuts to the cheese and spinach mix for a little added richness.
Cooks’ Tip
Use fresh or frozen spinach. I grow spinach in the cooler months then blanch for 2 minutes and freeze in batches, which are perfect for this dish. Home-made bottled tomato pasta sauce makes this dish even easier.
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