Goat cheese and spinach lasagne
Sauce
1 tbsp. butter
5 tbsp. wheat flour
1 l milk
salt
freshly grinded black pepper
1 tsp. milled nutmegs
Topping
freshly grated Gouda goat cheese
Lasagne
250 g lasagne plates
200 g Chavroux goat cheese
125 g fresh thin spinach leaves
1 bunch rucola salad
2 dl walnuts
3 packs mozzarella cheese
freshly grinded black pepper
For preparation of the sauce, melt the butter, add wheat flour
and stir.
Pour in hot milk little by little, stirring all the time so that
the sauce will not get lumpy.
Boil for ca 5 minutes at low heat.
Season with salt, freshly grinded pepper and nutmegs.
Wash and drain spinach and rucola leaves and tear the salad leaves
into pieces.
Set aside ca 3 dl of the sauce and stir the spinach and rucola
leaves with the rest of the sauce.
Slice Chavroux goat cheese and mozzarella and chop the walnuts.
Use a rectangular lasagne mould.
Place the salad sauce, lasagne plates, mozzarella and goat cheese
slices and walnuts in the mould in layers.
Pour the rest of the sauce on the top and sprinkle generously over
with grated Gouda goat cheese.
Bake in pre-heated oven for 30 minutes at the temperature of 200º
C.
Serve with fresh lettuce.