Cheesy French Onion & Spinach Lasagne

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6
Servings

15m
Prep Time

80m
Cook Time

1h 35m
Ready In

Recipe: #34503

March 13, 2020

Categories: Dinner, Lunch, Main Dish, Dairy, Cheese, Parmesan, Pasta, Lasagna, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Frozen Vegetables, Milk more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings

Metric US

I've Tried It

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 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.