Imported from Instagram

Goat Cheese, Spinach and Salmon Lasagna

Name: Goat Cheese, Spinach and Salmon Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 150 g Lasagna sheets; 600 g Frozen leaf spinach (Thawed and drained; remove as much water as possible.); 300 g Fresh goat cheese; 100 g Smoked salmon (Cut into small pieces; divide into two 50 g portions.); 130 g 4% liquid cream (30 g for the bottom of the dish and 100 g on top.); 50 g Emmental (Grated or cut into small pieces to add on top.); Salt (To taste.); Pepper (To taste.)

Recipe by Anastasia Szymanski @laviedunefitmum · Instagram

Imported by Manon on SeeMeCook

Layered lasagna filled with tender spinach mixed with fresh goat cheese and smoked salmon, topped with light cream and baked until golden with Emmental. Makes six servings.

6 servings50 minFrench

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Ingredients

150 g Lasagna sheets
600 g Frozen leaf spinach (Thawed and drained; remove as much water as possible.)
300 g Fresh goat cheese
100 g Smoked salmon (Cut into small pieces; divide into two 50 g portions.)
130 g 4% liquid cream (30 g for the bottom of the dish and 100 g on top.)
50 g Emmental (Grated or cut into small pieces to add on top.)
Salt (To taste.)
Pepper (To taste.)

Steps

1
Thaw the spinach, then drain it, removing as much water as possible.
2
Mix the drained spinach with the fresh goat cheese. Season with salt and pepper.
3
Preheat the oven to 180 °C. Pour 30 g of liquid cream into the bottom of a 35 × 20 cm baking dish.
4
Arrange the lasagna sheets in the dish, then cover them with the spinach and goat cheese mixture.
5
Scatter 50 g of smoked salmon, cut into small pieces, over the filling.
6
Repeat once with the lasagna sheets, the spinach and goat cheese mixture, and the remaining 50 g of smoked salmon.
7
Finish with a layer of lasagna sheets. Pour the remaining 100 g of cream over the top and add the Emmental.
8
Bake for about 30 minutes at 180 °C.
9
Remove the lasagna from the oven and serve.

Notes

The description specifies a 35 × 20 cm baking dish. The spoken transcript mentions only 100 g of cream on top, while the description specifies 130 g in total: 30 g for the bottom and 100 g on top. The cooking time is described as “about 30 minutes”; no resting time is indicated.