Spinach and gorgonzola lasagne

    1 hour 20 min

    This is a delicious vegetarian lasagne, which is a cinch to make. Lasagne sheets are layered with spinach, walnuts and Gorgonzola cheese sauce. To save time, you can make the white sauce ahead of time.

    18 people made this

    Serves: 6 

    • Bechamel Sauce
    • 50g unsalted butter
    • 50g plain flour
    • 600ml skimmed 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
    • freshly ground black pepper
    • 175g Gorgonzola cheese
    • 50g chopped walnuts
    • 12 lasagne sheets
    • 50g freshly grated Parmesan cheese

    Prep:20min  ›  Cook:45min  ›  Extra time:15min resting  ›  Ready in:1hr20min 

    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 C / Gas 4. 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.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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  (Review from Allrecipes AU | NZ)