Cheesy French Onion & Spinach Lasagne
Recipe: #34503
March 13, 2020
Categories: Cheese, Parmesan, Lasagna Oven Bake, Vegetarian, Frozen Vegetables, Milk, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (415.9 g)
- Calories 745.9
- Total Fat - 54 g
- Saturated Fat - 19 g
- Cholesterol - 93.6 mg
- Sodium - 1336.7 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 5.3 g
- Sugars - 8.2 g
- Protein - 40.3 g
- Calcium - 866.8 mg
- Iron - 5 mg
- Vitamin C - 25 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Grease an ovenproof dish.
Step 2
Squeeze spinach to remove excess liquid and place in a bowl with ricotta and 2/3 cup parmesan and mix well to combine.
Step 3
To make sauce, melt butter in a saucepan over a medium heat and add flour and cook, whisking for 2 minutes, or until bubbling and then remove from heat and gradually add milk, whisking until smooth and then whisk in soup mix and return to heat and cook, whisking for a further 5 minutes or until thickened and then remove from heat and whisk in cheese.
Step 4
To assemble, spread 2/3 cup of the sauce over the base of the dish and then top with three lasagne sheets in a single layer and then spread over half the spinach mixture, then another 2/3 cup of the sauce and repeat layering with another three sheets, remaining spinach mixture, then remaining sheets and spread remaining sauce over the top and sprinkle with pizza cheese and remaining parmesan and top with a sheet of greased baking paper, then over tightly with a sheet of foil and cook in a moderate oven (180C) for an hour or until tender when pierced with a sharp knife.
Step 5
Remove foil and baking paper and cook for a further 12 minutes or until golden.
Tips
No special items needed.
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