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Vegetarian Lasagne

By tarilang (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 8
Lasagne with spinach and buffalo mozzarella



  • 25g (1oz) butter
  • 3-4 tbsp plain flour
  • 500ml (18fl oz) milk
  • 1/2 tsp grated nutmeg


  • 1.5kg (3lb 5oz) spinach leaves, washed
  • 500g (1lb 2oz) ricotta
  • 750g (1lb 10oz) buffalo mozzarella

extra virgin oil for drizzling

  • 1 tbsp fresh marjoram or oregano leaves, chopped
  • 150g (5.5oz) lasagne sheets
  • 80g (3oz) freshly grated parmesan


  • STEP 1
    Pre-heat oven to 200C/gas mark 6
  • STEP 2
    Put butter in heavy bottomed pan over low to medium heat. Add flour and stir for a few minutes. Add milk and simmer before stirring. It will form a dense mass. Add another cup of milk and let it simmer but not boil, before stirring into floury mass. then add all milk gradually and nutmeg into cream-like consistency.
  • STEP 3
    Put spinach in colander, pout boiling salted water till it wilts. Drain and pat to dry.
  • STEP 4
    Break up ricotta roughly. Cut mozzarella into slices 0.5cm thick. Lightly drizzle olive oil over the bottom of ovenproof dish. Scatter a third of the spinach, sprinkle marjoram or oregano, add a third of mozzarella and ricotta, spoon bechamel over and then lasagne sheets. Do all the layers, top with bechamel.
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