baking & roasting

Spinach lasagne with goats’ cheeseServes 6–8Ingredients:900 g leaf spinach(frozen weight)15 lasagne sheets,not pre-cooked300 g goats’ cheese750 ml double cream400 g sour cream5 eggs400 g grated Cheddar cheese2 tsp salt1 tsp pepper1 tsp paprikaGarlic salt, (optional)5 tomatoes, sliced50 g grated Cheddar cheeseMethod:1. Defrost the spinach and drain well. Dice the goats’cheese finely. Beat together the cream, sour cream,and eggs, and season liberally with salt, pepper,paprika and garlic salt (optional).2. Pour about 1 /4 of the egg mixture into the bottomof an oven-proof dish, and arrange 5 sheets oflasagne on top. Spread half of the spinach over,sprinkle with 1 /3 of the goats’ cheese and Cheddar,and pour over another 1 /4 of the egg mixture.Continue to build up the layers as follows: 5 sheetsof lasagne, the rest of the spinach, 1 /3 of thecheeses, 1 /4 of the egg mixture, 5 sheets of lasagne,1/4 of the egg mixture, the rest of the cheese. Bakeuncovered.3. About halfway through baking, arrange the slicedtomato on top, and sprinkle over the 50 g gratedCheddar. Continue baking until golden.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 60–70 minutes 60–70 minutesAutomatic ➔ Bakes/Gratin ➔ LasagneTip100 g of frozen spinachcontains 40–50% of the dailyrecommended requirement ofvitamin A, which fights againstfree radicals and strengthensthe immune system.168