Spinach and Cottage Cheese Lasagna
- Dinner
Layers of spinach with cottage cheese, creamy béchamel and Edam, baked until golden.
- Servings
- 4
- Cooking time
- 70 min
- Serving weight
- 314 g
- Dish weight
- 1,256 g
Nutrition
0kcal
0% of the daily norm
- Protein
- 0 g0%
- Fat
- 0 g0%
- Carbs
- 0 g0%
- Fiber
- 0 g0%
No reference data for 12 of 12 ingredients — 1,256 g of the dish.
Ingredients (12)
For the whole dish
Spinach
300 g24%0 kcal
Cottage cheese
250 g20%0 kcal
Cheese
100 g8%0 kcal
Dry pasta
200 g16%0 kcal
Vegetable oil
10 ml0.8%0 kcal
Butter
50 g4%0 kcal
Wheat flour
30 g2%0 kcal
Milk
300 ml309 g25%0 kcal
Salt
5 g0.4%0 kcal
Black pepper
1 g0.1%0 kcal
White pepper
0.5 g0%0 kcal
Nutmeg
0.5 g0%0 kcal
Method
- 1Heat a little oil in a pan and cook the spinach until the excess liquid evaporates. Season with salt.
- 2Mix the spinach with the cottage cheese and black pepper.
- 3Make the béchamel: melt the butter, add the flour and mix well. Gradually whisk in the milk and cook, stirring constantly, until thickened. Season with salt and white pepper or nutmeg.
- 4Assemble the lasagna: layer béchamel, dry lasagna sheets, the spinach mixture and grated cheese. Repeat until everything is used and finish with a layer of béchamel.
- 5Bake in an oven preheated to 200°C (400°F) for 40–45 minutes, until golden brown.
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Shares of the daily norm for the profile above.
0 of 29 micronutrients measured
