Just a couple of months later my plans on catching up with blogging turned out to be somewhat ambitious and didn’t yield a lot of results. So what am I doing now actually writing a post? The answer is I was asked to (who would have thought it was that easy). 😉
To be fair it was a rather reserved case of sounding out whether I was still posting recipes, which in connection with the lasagne we were eating at the time for me translated to “Can I have the recipe please?”
Without further ado I proudly present: spinach lasagne (vegetarian)
- Thaw a bag of chopped spinach and add salt, two crushed cloves of garlic and a finely chopped shallot.
- For the cheesy sauce cut a piece of mature Stilton into smaller pieces and put them into a blender. Fill up to max. capacity (mine can do 1 1/8 pt.) with half single cream and half (dry) white wine. Let the blender whip this to a creamy sauce and then stir in a bit more white wine.
- Butter an ovenproof dish and put in a generous layer of the sauce, cover with lasagne sheets followed by a layer of spinach and another layer of lasagne sheets. Repeat until the last spinach is used and drizzle leftovers from the sauce over the spinach. Top with grated mature cheddar and bake at 200°C for about 25 – 30 minutes.
- Serve with salad, dough balls or baguette and wine (white or red work equally well).